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.
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.
As a side dish, they would go great with Dry Brined Roast Chicken, Crispy Crunchy Cornflakes Chicken, Pulled Pork, Slow-Roasted Dry Rub Ribs, or Balsamic Marinated Flank Steak.
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.
If you're interested in more tasty vegetable dishes, take a look at Crispy Sweet Potato Fries with Chipotle Mayo, Simple Roasted Beets, Roasted Broccoli and Bacon, or Crispy Roasted Smashed Potatoes.
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!
~ Lisa.
Parmesan Roasted Cauliflower Steaks
Ingredients
- 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
Instructions
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.
Notes
- 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.
Jean
Delicious. Will make this recipe again.
Lisa
Thanks for making the recipe, Jean! I'm so glad you liked it!
Sabrina
I love roasted cauliflower. The Parmesan cheese takes these to the next level, really tasty.
Kristen
Such a great simple and delicious recipe. That Parmesan crust is fantastic!
Lisa
Thanks, Kristen!
Colleen
That cauliflower was sitting in my fridge for a reason. It was waiting for this mouthwatering recipe! So good, especially the cauliflower crust. Thank you!
Lisa
Thanks, Colleen! We love the crust, too!
AmyG
Lisa, Lisa! All I can say is I'm so glad I stumbled across this recipe. I have been searching for the perfect roasted cauliflower steaks and you've gone and done it! Absolutely delicious!
Lisa
Thanks so much, Amy!
NANCY
these are my favourites!! So healthy and filing!
Elaine
Oh! that cheesy crust! Thanks for all the great tips. I never thought about cooking the leaves!
Lisa
Yes, the leaves are great! And here I had been discarding them for years!
Kristy @ She Eats
Cauliflower is literally my favourite vegetable. In the whole world. And the Parm crust on these cauli-steaks is making my heart pitter patter and my mouth drool. These look like all the good things.
Lisa
Thanks, Kristy!
Marcellina
My mouth is watering! This looks amazing. Can't wait to try it. I think my family will really love cauliflower like this.
Lisa
Thanks, Marcellina! I hope you and your family like it!