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!

Ingredients

Large head of cauliflower
Oil
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.

A knife cutting the bottom of a head of cauliflower.

A knife cutting a head of cauliflower in half through the core.

Cut a steak from the centre of one of the cauliflower halves, about 1-inch thick. Repeat with the other half.

A knife cutting off a thick slice off half a head of cauliflower.

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.

A cauliflower steak sprinkled with black pepper in a grey baking pan.

A roasted slice of cauliflower topped with back pepper in a grey roasting pan.

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.

Black tongs flipping a thick slice of cauliflower over in a grey baking pan.

A hand spreading grated parmesan cheese over a cauliflower slice.

Return the cauliflower steaks to the oven and bake for another 15 minutes until the cheese is bubbly and golden brown.

Two cauliflower steaks topped with grated parmesan cheese in a grey baking pan.

Two cauliflower steaks topped with browned melted cheese in a grey baking pan.

How To Serve Cauliflower Steaks

Two parmesan roasted cauliflower steaks, two lemon wedges, and a fork and knife on a dark round plate.

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.