Cheesy Cauliflower Steaks (Printable)

Roasted cauliflower steaks with a golden, bubbly cheese crust, easy and vegetarian with gluten-free options.

# What You'll Need:

→ Vegetables

01 - 2 large cauliflower heads

→ 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

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.
02 - Remove the leaves from each cauliflower head, trim the stem flat, and slice vertically into 3/4-inch thick steaks. Expect approximately 2 to 3 steaks per head; reserve any loose florets for another use.
03 - Place cauliflower steaks in a single layer on the prepared baking sheet. Brush generously with olive oil and melted butter on both sides.
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 once halfway through, until the cauliflower is golden and fork-tender.
06 - While the cauliflower roasts, combine mozzarella, cheddar, and Parmesan cheeses in a mixing bowl.
07 - Remove the baking sheet from the oven. Mound a generous layer of the cheese blend over each cauliflower steak.
08 - Return the baking sheet to the oven and bake for 8 to 10 additional minutes, or until the cheese is fully melted, golden, and bubbly.
09 - Transfer steaks to a serving platter. Scatter chopped fresh parsley over the top, if desired, and serve immediately.

# Expert Tips:

01 -
  • The cheese crust forms this incredible golden shell over the cauliflower while the inside stays perfectly tender and almost buttery.
  • It looks like something from a dinner party spread but honestly takes almost zero effort to pull together.
  • Even my friends who claim they dislike cauliflower come back for seconds every single time.
02 -
  • Do not try to move the steaks too early when flipping because they need time to develop a crust that holds them together, so wait until the edges are clearly golden.
  • I learned the hard way that thin steaks fall apart completely, so aim for at least three quarters of an inch thick and accept that you will only get two or three per head.
03 -
  • Let the baking sheet preheat in the oven for two minutes before adding the cauliflower, because that blast of bottom heat helps the steaks develop a crust instantly and hold together better.
  • Use the broiler for the final two minutes if your cheese needs a little extra browning, but stand right there and watch because the line between gorgeous and burnt is about thirty seconds.

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