Easy Cheesy Roasted Cauliflower Steaks (Print version)
Thick cauliflower steaks roasted until tender, then finished with Parmesan, mozzarella, and cheddar for crisp edges and a melty top.
# Ingredients:
For the cauliflower
01 -
2 medium-large heads cauliflower, leaves removed
02 -
3 tablespoons (45 ml) olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
3/4 teaspoon smoked paprika
06 -
3/4 teaspoon fine salt
07 -
1/4 teaspoon black pepper
For the cheesy topping
08 -
1/2 cup (50 g) finely grated Parmesan cheese
09 -
3/4 cup (85 g) shredded mozzarella cheese
10 -
1/2 cup (55 g) shredded sharp cheddar cheese
11 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the oven to 425°F (220°C). Line a large baking sheet with parchment, or use two sheets if needed so the cauliflower is not crowded.
02 -
Trim away the leaves but keep the core intact. Cut each cauliflower head from top to stem into 3/4-inch to 1-inch steaks. Save any loose florets for the same pan.
03 -
Stir the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl until evenly combined.
04 -
Arrange the cauliflower on the baking sheet. Brush both sides with the seasoned oil. Roast for 18 minutes, until the underside is golden.
05 -
Carefully flip each steak with a wide spatula. Roast for 8-10 minutes more, until the stem is almost tender when pierced with a knife.
06 -
Sprinkle Parmesan, mozzarella, and cheddar over the steaks. Return to the oven for 6-8 minutes, until the cheese is melted, bubbling, and lightly browned.
07 -
Let the steaks rest on the pan for 2 minutes so the cheese settles. Sprinkle with parsley and serve hot.
# Good to know:
01 -
Best served hot, right after the cheese melts.
02 -
One large cauliflower usually gives 2-3 sturdy center steaks.
03 -
Loose florets can be roasted on the same pan.