These roasted cauliflower steaks are delicious and stunning! 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 to this humble vegetable.
Course Entrees, Side Dish
Cuisine Western
Keyword gluten-free side dishes, roasted cauliflower steaks, vegan side dishes
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 flowerettes for later use.
Roasting the cauliflower steaks:
Preheat oven 425F/220C.
Rub neutral-flavored oil all over the cauliflower steaks and place in a lightly greased baking pan.
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 immediately 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.
Approximately 310 calories per serving if feeding 4 people as a side dish.
Instead of two 1-inch thick steaks from one head of cauliflower, you can cut four ½-inch thick steaks, making sure the core is in each piece to keep the florets attached.
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.