Main Dishes

October 14, 2021

Sheet Pan Roasted Greek Cauliflower Steaks and Fingerling Potatoes with a Creamy Yogurt Feta Sauce

If you’re craving Greek food, a healthy meal and are looking for something that is steak-like yet is meatless you have come to the right place. These cauliflower steaks are just what the doctor ordered and they are the epitome of an easy main dish or side dish that the whole gang will love. They are meaty, herby and garlicky. When they get roasted in the oven, every square inch comes out perfectly tender and charred. Top them with a creamy feta sauce and all of your vegetarian Greek dreams will come true.

Cauliflower steaks are a great recipe to resort to when it’s friday or even friday-eve and your attention span is at zero. The last thing you want to do is cook and make a big mess in the kitchen. I know that feeling all too well, so I am going to keep this short and sweet for you! The one thing that I love about this recipe is that everything besides the sauce is done on one sheet pan and you toss it in the oven and let it do the rest of the work for you. So, when it’s done all that is left to do is sit back and enjoy.

When it comes to cutting them into steaks, I have a few tips for you:

  • Remove as much from the bottom as possible. This includes all of the leaves and green parts.
  • Once the steam part is free from all of the leaves and greens, it will be exposed and you want to cut that steam down as much as possible, so when you sit the cauliflower down on your cutting board it stands upright and the bottom is flat.
  • Next, I like to cut one of the ends off, then I cut my first steak and make it about “1/2 -1 thick. If you want a good thick steak you can probably get 2-3 steaks from one cauliflower head.

What are two things that go hand in hand when putting a meal together? If you guessed vegetables and carbs you’re right! I added fingerling potatoes because well, potatoes are life and everyone loves a good carb during their meal. The addition of potatoes will satisfy your stomach longer and provide added texture to the dish.

The last aspect we absolutely need to discuss is this creamy yogurt feta sauce. It is divine and acts as a topper, dipping sauce or even a spread. It is almost as if it is the icing on the cake to this meal! It’s made with: greek yogurt, feta cheese, roasted red pepper strips, lemon juice and parsley. I am telling you this is the part that you do not want to skimp out on. Make a big batch of it and save the rest for later, if it lasts that long!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Sheet Pan Roasted Greek Cauliflower Steaks and Fingerling Potatoes with a Creamy Yogurt Feta Sauce

Meaty greek style cauliflower steaks get basted with a olive oil, dill, oregano, garlic, salt and pepper mixture then roasted to perfection with fingerling potatoes. This recipe is perfect as a main dish or side dish.




For the Cauliflower Steaks and Fingerling Potatoes: 

  • 2 Heads Cauliflower, cut in steaks
  • 1/4 Cup olive oil
  • 1 TSP oregano, dried
  • 1 TSP fresh dill
  • 1/2 TSP salt
  • 1/4 TSP black pepper
  • 1/2 TBSP minced Garlic
  • Kalamata Olives, sliced in Half for garnish

For the Yogurt Feta Sauce:

  • 1/2 of a 6 oz. block feta, crumbled
  • 1 Cup plain greek yogurt
  • 1/4 Cup Roasted red pepper strips, chopped
  • 1 TBSP Fresh parsley, minced
  • Fresh Lemon Juice from half a Lemon
  • Lemon Zest from a whole Lemon
  1. Chop your roasted red peppers and place in a bowl. Place all other ingredients for the yogurt feta sauce in a bowl. Whisk well to combine. Place in the fridge until ready to serve.
  2. In another bowl, mix your olive oil, oregano, fresh dill, salt, pepper and minced garlic. Set aside.
  3. Slice your fingerling potatoes lengthwise. Place in a bowl and set aside.
  4. Remove as much of the green part from your cauliflower head as you can. Then, slice the green part off so you have a nice flat surface on the bottom of your cauliflower head.
  5. Begin slicing into steaks by cutting from the top all the way down.
  6. Preheat your oven to 425 degrees and prepare a baking sheet with parchment paper and non-stick spray.
  7. Place your steaks on your prepared baking sheet and then fill in the open areas with your sliced fingerling potatoes.
  8. Using a basting brush, brush the tops of your cauliflower steaks and the potatoes with your olive oil mixture.
  9. Place in the oven and bake at 425 degrees for 30 minutes.
  10. When done, remove from heat and let cool for 5 minutes.
  11. Place on your serving platter of choice and top with your yogurt feta sauce and garnish with kalamata olives and extra parsley if desired.
  12. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!