Crispy Garlic Parmesan Roasted Cauliflower Steaks Tips, FAQ & printable recipe

Tips for success

For extra crispiness, pat the cauliflower steaks dry with a paper towel before seasoning. Moisture is the enemy of browning, and removing surface moisture helps the oil and seasonings adhere better.

You can also let the seasoned steaks sit for 10 minutes before roasting to allow the salt to draw out some moisture, then pat them dry again.

Don't discard the outer florets that don't form steaks. Toss them with any remaining oil mixture and roast them alongside the steaks. They make a delicious snack or a side dish.

If you have leftover herb sauce, it keeps well in the refrigerator for up to three days and can be used as a dressing for salads or a dip for roasted vegetables.

Variations

• Spicy Harissa Version: Substitute the smoked paprika with 1 teaspoon harissa paste mixed into the oil. Drizzle with a yogurt sauce (if not dairy-free) or a lemon-tahini dressing for a North African twist.
• Balsamic Glaze: After roasting, drizzle the steaks with a balsamic reduction and sprinkle with fresh thyme. Omit the herb sauce for a simpler presentation.
• Crispy Panko Topping: Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter or olive oil and 1/4 cup Parmesan. Sprinkle over the steaks in the last 10 minutes for an extra crunchy crust.
• Mediterranean Style: Add 1 teaspoon dried oregano to the oil mixture and top the finished steaks with crumbled feta, kalamata olives, and a squeeze of lemon. Skip the herb sauce or serve it on the side.

Storage and make-ahead

Fridge

Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 4 days. Keep the herb sauce separate.

Freezer

Roasted cauliflower steaks can be frozen for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15-20 minutes.

Reheat

Reheat leftover steaks in a 375°F (190°C) oven for 10-12 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until hot and crisp.

Leftover roasted cauliflower steaks can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, until heated through and crisp.

The herb sauce can be stored separately in a jar or container in the refrigerator for up to 3 days; give it a stir before using.

The herb sauce can be made up to 2 days in advance and stored in the refrigerator. The cauliflower steaks can be sliced and seasoned up to 24 hours ahead; keep them covered in the refrigerator, then roast as directed when ready to serve.

If preparing ahead, add the Parmesan in the last 10 minutes of roasting to prevent it from becoming too dark.

Serving ideas

Serve the cauliflower steaks as a main course alongside a simple green salad or a grain like quinoa or farro. They also pair well with roasted potatoes or a crusty baguette to soak up the herb sauce. For a more substantial meal, add a side of sautéed greens or a chickpea salad.

These steaks are also excellent as a side dish to roasted chicken, grilled fish, or a hearty mushroom ragout. The bright herb sauce cuts through rich flavors, making it a versatile accompaniment. For a beautiful presentation, arrange the steaks on a platter and drizzle the sauce over the top, then sprinkle with additional fresh parsley.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Roasted Cauliflower Steaks

Prep 10 minCook 30 minTotal 40 minServes 2

Ingredients

• 1 head cauliflower (about 2 lb)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup fresh parsley leaves
• 2 tbsp lemon juice
• 1 clove garlic, chopped
• 1/4 cup olive oil
• 1/4 tsp kosher salt

Instructions

1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Remove the green leaves from the cauliflower and trim the stem so it sits flat. Place the cauliflower upright and slice it into 1-inch-thick steaks, about 2 to 3 steaks from the center. The outer florets can be broken into pieces and roasted alongside.
2. In a small bowl, stir together the olive oil, minced garlic, smoked paprika, kosher salt, and black pepper. Brush this mixture generously over both sides of the cauliflower steaks, using all of it. Reserve a little for the extra florets if you have them.
3. Place the cauliflower steaks on the prepared baking sheet in a single layer, making sure they are not touching. If you have extra florets, place them around the steaks. Roast for 20 minutes.
4. After 20 minutes, remove the baking sheet from the oven. Sprinkle the grated Parmesan evenly over the tops of the cauliflower steaks. Return the sheet to the oven and roast for another 10 minutes, until the cheese is melted and golden and the steaks are fork-tender.
5. While the cauliflower roasts, combine the parsley, lemon juice, chopped garlic, olive oil, and salt in a food processor or blender. Pulse until the sauce is smooth and bright green, scraping down the sides as needed. Set aside.
6. Remove the roasted cauliflower steaks from the oven and let them rest for 3 minutes on the baking sheet. Transfer to serving plates and drizzle generously with the herb sauce. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

390

Protein

12 g

Carbohydrates

18 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.