Parmesan Herb Roasted Cauliflower “Steaks”
These are thick slices of cauliflower roasted until tender inside and caramelized around the edges, then topped with Parmesan and herbs. They’re called “steaks” because of their shape and hearty texture—there’s no meat involved.
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Ingredients
Cauliflower Steaks
- 2 large heads cauliflower cut into 4 1” thick slices
- 1 tbsp extra virgin olive oil
- 1½ tbsp Italian seasoning
- 2-3 cloves garlic finely minced
- ¼ tsp crushed red pepper flakes
- ¼ cup Parmesan cheese freshly grated, divided
- Sea salt and black pepper to taste
Instructions
- Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat and set aside.
- In a small bowl, whisk together the olive oil, Italian seasoning, garlic, and crushed red pepper flakes.
- Place cauliflower “steaks” on prepared baking sheet and brush with the seasoned olive oil mixture on both sides. Sprinkle half of grated Parmesan cheese on top and season with salt and black pepper, to taste.
- Place in the pre-heated oven and roast for 15 minutes. Remove from oven and carefully flip each “steak” and sprinkle with remaining cheese and a bit more salt and black pepper, if desired.
- Return to oven and roast for another 15-20 minutes or until the cauliflower is fork tender and nicely browned. Remove from oven and serve immediately. Enjoy!
Tip: Season and roast any remaining cauliflower florets from the edges of each head along with the larger “steaks” or reserve for another recipe.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 63kcal (3%)Carbohydrates: 2g (1%)Protein: 3g (6%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 4mg (1%)Sodium: 103mg (4%)Potassium: 39mg (1%)Fiber: 1g (4%)Sugar: 0.2gVitamin A: 118IU (2%)Vitamin C: 1mg (1%)Calcium: 107mg (11%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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