Crispy Parmesan Cauliflower Steaks with Garlic-Herb Oil Tips, FAQ & printable recipe

Tips for success

To achieve the best crust, ensure your cast-iron skillet is preheated sufficiently before adding the cauliflower. A drop of water should sizzle and evaporate instantly upon contact with the pan. If the pan isn't hot enough, the parmesan will melt into a greasy mess instead of forming a crisp, unified layer that adheres to the vegetable.

The gremolata is a bright, acidic component that cuts through the richness of the parmesan and the earthiness of the cauliflower. Feel free to adjust the ratio of lemon zest to parsley based on your preference for acidity.

For an extra dimension of flavor, add a small amount of finely minced capers or a hint of lemon juice to the mixture just before serving.

Variations

• Spicy Parmesan Steaks: Add a teaspoon of crushed red pepper flakes to the oil mixture before brushing the cauliflower to introduce a subtle, persistent heat that complements the savory parmesan crust.
• Herb-Crusted Cauliflower: Incorporate finely chopped fresh rosemary and thyme into the grated parmesan before adding it to the skillet for a more aromatic, garden-inspired flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Reheat

Reheat in a preheated oven at 375°F (190°C) for 5-8 minutes until warmed through and the crust regains some crispness.

Store any leftovers in an airtight container to maintain the integrity of the cauliflower. While the crust will lose some of its initial crunch during storage, the flavors will continue to meld.

Keep the steaks separate from any additional toppings or sauces to prevent them from becoming overly soggy in the refrigerator, and consume within two days for the best quality.

You can slice and season the cauliflower steaks several hours in advance and keep them covered in the refrigerator. However, do not sear or roast them until you are ready to serve, as the crust must be freshly prepared to achieve the desired crispy texture. The gremolata can also be prepared ahead of time and stored in the refrigerator until ready for use.

Serving ideas

These cauliflower steaks serve as a substantial main dish for a vegetarian meal, especially when paired with a side of light, crisp salad or roasted root vegetables.

The combination of the hearty cauliflower and the savory parmesan crust provides a satisfying mouthfeel that makes it a great alternative to meat-based entrees for a variety of dinner occasions and gatherings.

When plating, place the steak crust-side up to emphasize the texture. Drizzle any remaining garlic-herb oil around the base of the plate and garnish with the gremolata and pine nuts for a professional presentation.

The visual appeal of the golden crust against the bright green herbs makes this dish an excellent choice for a dinner party or a special weeknight meal.

Frequently asked questions

Recipe card

Crispy Parmesan Cauliflower Steaks with Garlic-Herb Oil

Prep 10 minCook 20 minTotal 30 minServes 2

Ingredients

• 1 head cauliflower
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 80 g Parmigiano-Reggiano cheese, grated
• lemon-parsley gremolata, for serving
• toasted pine nuts, for serving

Instructions

1. Trim the leaves from the cauliflower head. Using a large chef's knife, slice two thick 2.5cm center-cut steaks from the middle of the cauliflower, ensuring the core remains intact to hold the florets together. In a small bowl, whisk together the olive oil, smoked paprika, and garlic powder. Generously brush both sides of each cauliflower steak with the seasoned oil mixture, ensuring even coverage for maximum flavor absorption.
2. Heat a heavy cast-iron skillet over high heat until it begins to smoke. Carefully place the cauliflower steaks in the pan and sear for 4 minutes per side until deeply browned. Remove the steaks, sprinkle the grated parmesan in an even layer across the base of the skillet, and return the steaks on top of the cheese. Transfer to a 425°F (220°C) oven and roast for 12 minutes, allowing the cheese to melt and fuse into a crunchy, golden crust.
3. Carefully remove the skillet from the oven. Gently flip the cauliflower steaks so the crust-side faces up. Top each steak with a generous amount of fresh lemon-parsley gremolata and toasted pine nuts. Serve immediately while the crust is at its peak crunchiness, using a sharp knife to slice through the crispy cheese layer.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

240

Protein

12.5 g

Carbohydrates

14 g

Fat

16.5 g

Fiber

5 g

Sugar

4.5 g

Sodium

480 mg

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