These Cauliflower Steaks are roasted in the oven until tender and delicious! Topped with Parmesan cheese, this dish is a great low-carb option for light dinners. Check out our sauce options for serving!
Roasted Cauliflower Steaks
I’ve found yet another way to enjoy one of my favorite vegetables: cauliflower! If you are a fan of my roasted garlic Parmesan cauliflower, you will love this option too. It’s faster in prep yet still delicious. Cauliflower Steaks are thick-cut slices of whole cauliflower, brushed with oil and seasoned, then roasted until fork-tender. The cheese melts and toasts creating an irresistible topping on each steak. This dish is quick and easy to make, perfect for busy weeknights as well as special occasions.
Ingredients:
- cauliflower head: choose one that is large and dense for the best steaks
- olive oil: a must for roasting in the oven
- paprika: adds sweet pepper flavor
- Italian seasoning: optional but adds nice, herb flavor
- garlic powder: adds delicious flavor and goes so well with cauliflower and cheese; better than fresh garlic since it won’t burn
- Parmesan cheese: adds toasty, salty flavor to the steaks
- salt and pepper: season to taste
How to make cauliflower steaks?
- Prepare cauliflower steaks by following my guide to cutting below.
- Place steaks on a parchment paper-lined baking sheet.
- Spray or brush with olive oil.
- Mix seasoning in a small bowl and sprinkle half over cauliflower steaks.
- Top with grated Parmesan cheese.
- Bake in preheated oven until tender and the cheese is melted and toasty.
What is the best way to cut cauliflower steaks?
- Start by removing leaves from the cauliflower head.
- Trim the steam just enough so you can place the head flat down on your cutting board. Do not remove the core from the inside of the cauliflower head or the cauliflower will fall apart into florets instead.
- Once trimmed, cut the cauliflower into 3/4″ to 1″ thick slices. You will end up with smaller pieces and florets from the ends of the vegetable, and that is okay.
- Depending on the size of the cauliflower head, you can get 3 to 4 good size steaks.
What to serve with cauliflower steaks?
You can serve cauliflower stakes as the main dish and dress them up with a sauce. Chimichurri sauce, creamy Alfredo, or mushroom sauce pair with it so well and make for a whole meal. You can use the marinara sauce for a tomato-based option. BBQ sauce is a great idea as well! Try and find what fits best your preferences.
Storing leftovers:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. To reheat, place in 300 degrees Fahrenheit oven until warm.
More recipes with cauliflower:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Cauliflower Steaks
Ingredients
- 1 large cauliflower head
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup grated Parmesan cheese
Instructions
- Preheat oven to 425° Fahrenheit. Line a large baking sheet with parchment paper. Do not use aluminum foil.
- Remove leaves from the cauliflower head. Trim the steam just enough so you can place the head flat down on your cutting board. Do not remove the core from the inside of the cauliflower head or the cauliflower will fall apart into florets instead.
- Cut the cauliflower into 3/4″ to 1″ thick slices. You will end up with smaller pieces and florets from the ends of the vegetable, and that is okay. You should get 3 to 4 good size steaks and a few smaller ones.
- Place steaks on a parchment paper-lined baking sheet.
- Spray or brush with olive oil.
- In a small bowl, mix paprika, Italian seasoning, garlic powder, salt, and pepper and sprinkle half over cauliflower steaks.
- Top with half of the grated Parmesan cheese.
- Bake cauliflower steaks in preheated oven for 15 minutes. Remove the pan from oven, gently flip steaks, season and top with cheese. Bake for 10 to 15 minutes more or until fork-tender.
- Serve garnished with parsley.
Notes
- You can serve cauliflower stakes as the main dish and dress them up with a sauce.
- Depending on the size of the cauliflower head, you can get 3 to 4 good size steaks.
- Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. To reheat, place in 300 degrees Fahrenheit oven until warm.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Krissy says
I’m not usually a cauliflower fan but decided to make these because they looked so good and man… so delicious!
Anna says
Yay! I am so glad you gave it a try, Krissy!
Gina Ceraso says
Loved this! I used Parmesan and Asiago and it was delicious!
Anna says
Perfect! Thank you, Gina!
Matt says
This recipe is so yummy! Cauliflower is so underrated. The addition of parmesan cheese is great!
Anna says
I absolutely agree! Thanks, Matt!