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Garlic Parmesan Roasted Cauliflower Steaks

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Garlic Parmesan Roasted Cauliflower Steaks

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 1 large head cauliflower
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions

1. Prepare the Cauliflower

  • Preheat your oven to 425°F (220°C).
  • Remove the outer leaves from the cauliflower but keep the core intact.
  • Slice the cauliflower into ¾-inch thick steaks. You should get about 4–6 steaks. Save any loose florets for roasting alongside.

2. Season

  • In a small bowl, mix together:
    • Olive oil
    • Garlic
    • Paprika
    • Italian seasoning
    • Onion powder
    • Salt
    • Black pepper
    • Red pepper flakes (if using)
  • Brush both sides of each cauliflower steak generously with the seasoning mixture.

3. Roast

  • Arrange the steaks on a parchment-lined or lightly greased baking sheet.
  • Roast for 20 minutes.
  • Carefully flip each steak.
  • Sprinkle half of the Parmesan over the steaks.
  • Roast for another 10–15 minutes, or until the edges are deeply golden and the cauliflower is tender.

4. Finish

  • Remove from the oven.
  • Sprinkle with the remaining Parmesan while still hot.
  • Garnish with fresh chopped parsley.
  • Serve with lemon wedges if desired.

Tips

  • For extra crispy edges, switch the oven to broil for the last 2–3 minutes.
  • Don’t slice the steaks too thin or they’ll fall apart.
  • Freshly grated Parmesan melts and browns better than pre-shredded cheese.

Serving Suggestions

Serve with:

  • Grilled chicken
  • Baked salmon
  • Steak
  • Pasta
  • Rice or quinoa
  • A fresh green salad
  • Garlic aioli or ranch dressing for dipping

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months.
  • Reheat: Bake at 375°F (190°C) for 8–10 minutes or air-fry for 4–5 minutes until hot and crispy.

Nutrition (Per Serving, Approximate)

  • Calories: 170
  • Protein: 8g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Fat: 11g
  • Saturated Fat: 3g
  • Sodium: 350mg

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