Roasted cauliflower steaks are delicious, easy to make, and stunning to look at! Perfect as a side dish, but also hearty enough to stand alone as an entree, simple seasonings and a parmesan crust elevate the texture and flavor of this humble vegetable. This dish is sure to become a favorite!
- Large head of cauliflower
- Salt and pepper
- Freshly grated parmesan cheese
How To Make The Cauliflower Steaks
Remove the leaves from the cauliflower head. Cut off the core bottom and discard. Place the cauliflower on its head so you can see the core and cut it in half.
Cut a steak from the centre of one of the cauliflower halves, about 1-inch thick. Repeat with the other half.
Reserve the rest of the cauliflower pieces for a future use.
Place the two cauliflower steaks in a greased baking pan. Drizzle oil over the top of each steak and season with salt and pepper.
Bake, uncovered, in a preheated 425F/220C oven for 15 minutes.
Flip the cauliflower steaks over. Top each steak generously with freshly grated parmesan cheese.
Return the cauliflower steaks to the oven and bake for another 15 minutes until the cheese is bubbly and golden brown.
How To Serve Cauliflower Steaks
Cauliflower steaks make a great side dish, but they are also substantial enough to stand alone as an entree. Top it with chili or a bolognese sauce and you have a great low-carb meal. If you want to keep it vegetarian, top it with marinara sauce, pesto, salsa, or even gochujang or chili crisp for an Asian twist!
Add a dollop of sour cream and sprinkle some crisp bacon and chives on top, or try my Creamy Greek Yogurt Cucumber Tzatziki for a refreshing layer of flavor. Substitute the Parmesan cheese with other cheeses, or omit the cheese altogether to make it a vegan dish.
Turn the cauliflower steaks into cauliflower parmigiana by dipping the steaks in melted butter and coating them in breadcrumbs before roasting. Top with marinara and mozzarella cheese after flipping the steaks for the final roast.
More Recipes You Might Like
If you're looking for other recipes that use cauliflower, check out my Cauliflower Pizza Bites, Sweet Potato Cauliflower Shepherd's Pie, Roasted Cauliflower Hummus, or Buffalo Cauliflower with Feta Dip.
These roasted cauliflower steaks are easy to whip up and are perfect as either a side or main meal. I love eating them as they are, but they also taste really good when topped with bolognese or dipped in tzatziki. Whichever way you decide to serve them, they are sure to impress and become a favorite!
Parmesan Roasted Cauliflower Steaks
- 1 large head of cauliflower
- Neutral flavored oil (extra light olive oil, canola, etc.)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Freshly grated Parmesan cheese
- Chopped parsley
- Lemon wedges
Cutting the cauliflower steaks:
- Trim the stem of the cauliflower so it is even with the head. Cut the head of cauliflower in half through the core.
- Measuring from the center cut, cut 1-inch thick steaks from each cauliflower half.
- Reserve remaining cauliflower pieces for later use.
Roasting the cauliflower steaks:
- Preheat oven 425F/220C.
- Add some oil to a baking pan. Lay the cauliflower steaks in the greased pan and slide them around. Flip the steaks over and repeat.
- Sprinkle salt and pepper over the cauliflower steaks.
- Roast for 15 minutes.
- Remove steaks from oven and flip over.
- Generously top each cauliflower steak with freshly grated Parmesan cheese.
- Roast for another 15 minutes until cheese is golden brown.
- Remove from oven and top with fresh ground black pepper and chopped parsley. Serve with lemon wedges, if desired.
- Serve immediately.
- Serves 4 as a side dish, 2 as an entree.
- Save the cauliflower leaves and remaining florets for later use.
- Omit the cheese to make the dish vegan or paleo.
- Top with chili or bolognese sauce.
- Serve with dips or sauces like pesto, marinara, tzatziki, gochujang, etc.
**This post was originally published January 19th, 2021 and republished November 27th, 2023 with an updated recipe, new photos, and new writing.