Parmesan Roasted Cauliflower Steaks
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.
Servings 2 1-inch steaks
Equipment
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
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 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.