Sheet Pan Cauliflower Steaks with Butternut Squash

Hot Chocolate Melts

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil or coconut oil, divided
  • 1 small head cauliflower
  • 1 cup diced butternut squash
  • ½ small red onion, sliced
  • ½ cup chickpeas, drained


    1. Heat toaster oven to 450°F.
    2. In a large bowl, combine spices and salt. Add 2 tablespoons oil and mix well. Set aside.
    3. Slice cauliflower into ¾-inch slices to create “steaks.” (See tip below)
    4. Add squash, onions, and chickpeas to spice mixture and stir until well coated. Place vegetables on toaster oven baking pan.
    5. Add the remaining tablespoon of oil, if needed to coat the steaks. Add cauliflower steaks to the bowl and gently toss until well coated. Place cauliflower onto baking pan with vegetables.
    6. Place in oven and bake for 15 minutes; flip the steaks over and gently stir the vegetables. Continue to bake for 10 to 15 more minutes until cauliflower steaks and vegetables are tender.
    7. Serve immediately

This recipe was developed for the 4 slice toaster oven. To make 4 servings in the 6 slice toaster oven, double the recipe. Set toaster oven to Stay On mode. Bake as directed in step 6.

TEST KITCHEN TIP: A large knife makes it easier to cut crosswise through the head of cauliflower. Slice the head into ¾ inch thick slices. Don’t worry if some pieces come apart. You can group them together on the baking pan.

Purchased precut butternut squash cubes can be substituted

Recipe Tags

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