Garlic Parmesan Roasted Cauliflower Steaks
This Garlic Parmesan Roasted Cauliflower Steaks recipe is SO EASY! Crispy, cheesy, garlicky cauliflower slices perfect as a flavorful side or light main.
Servings: 3 servings
Ingredients
- 1 large head of cauliflower firm, white, with tightly packed florets
- 4 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 425°F (220°C). Remove the green leaves from the cauliflower and trim the stem end, keeping enough stem intact so the head holds together. Slice the cauliflower into 3/4-inch thick steaks, yielding 2-3 steaks plus loose florets.
- In a mixing bowl, combine olive oil, minced garlic, salt, black pepper, garlic powder, dried parsley, and optional red pepper flakes. Stir well to blend.
- Brush or spoon the garlic oil mixture generously over both sides of each cauliflower steak. Arrange steaks and loose florets on a prepared baking sheet in a single layer.
- Sprinkle grated Parmesan evenly over the top of each cauliflower steak to create a crispy, golden crust during roasting.
- Roast in the oven for 25-30 minutes. Halfway through, carefully flip each steak and baste with remaining garlic oil mixture. Continue roasting until tender inside and Parmesan crust is golden and crispy.
- Remove from oven and transfer cauliflower steaks to plates. Serve hot as a side dish or a lighter main course.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Sharp chef’s knife
- Mixing bowl
- Grater
Notes
- Roast at a high temperature for perfect caramelization and flavor.
- Flip steaks halfway through cooking to ensure even crispiness on both sides.
- For extra crunch, broil the steaks for 2-3 minutes at the end, watching closely to prevent burning.
