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!
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.
1 large cauliflower head
Cut the cauliflower into ¾″ 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.
2 tablespoons olive oil
In a small bowl, mix paprika, Italian seasoning, garlic powder, salt, and pepper and sprinkle half over cauliflower steaks.
½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
Top with half of the grated Parmesan cheese.
¾ cup 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.