Cheesy Cauliflower Steaks (Print Page)

Roasted cauliflower steaks crowned with a golden, melty cheese crust - an easy vegetarian main or hearty side.

# What You Need:

→ Vegetables

01 - 2 large heads cauliflower

→ Dairy

02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter, melted

→ Pantry Staples

06 - 2 tablespoons olive oil
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Remove the leaves from each cauliflower head and trim the stem flush. Standing the head upright, slice vertically into 3/4-inch thick steaks. You should get 2 to 3 steaks per head. Reserve any loose florets for another use.
03 - Place the cauliflower steaks in a single layer on the prepared baking sheet. Brush both sides generously with olive oil and melted butter.
04 - Sprinkle garlic powder, smoked paprika, salt, and black pepper evenly over both sides of each steak.
05 - Roast in the oven for 20 minutes, flipping the steaks once halfway through, until golden and fork-tender.
06 - While the cauliflower roasts, combine mozzarella, cheddar, and Parmesan cheeses in a mixing bowl. Toss to distribute evenly.
07 - Remove the baking sheet from the oven. Pile a generous, even layer of the cheese blend over each cauliflower steak.
08 - Return the baking sheet to the oven and bake for 8 to 10 more minutes, until the cheese is fully melted, golden, and bubbling.
09 - Transfer the steaks to a serving platter and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The combination of three cheeses creates a crust so golden and irresistible that even devoted meat eaters will forget this is a vegetable dish.
  • Everything cooks on a single baking sheet which means cleanup is almost nonexistent.
02 -
  • Do not slice the cauliflower thinner than three quarters of an inch or the steaks will fall apart during flipping and you will end up with roasted florets instead.
  • Let the baking sheet preheat in the oven for a few minutes before adding the cauliflower because a hot surface starts the caramelization immediately.
03 -
  • Use a very sharp knife and cut in one confident downward motion because sawing back and forth is what causes the steaks to crumble and break apart.
  • Let the cauliflower rest for two minutes after adding the cheese and before returning to the oven because this helps the cheese melt more evenly and blanket the steak completely.

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