Cauliflower Steaks with Garlic Parmesan Crust

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"crispy golden-brown parmesan crusted cauliflower steaks with grill marks, garnished with parsley and olive oil, on a dark slate board with a fork, garlic cloves, and cracked black pepper"

Cauliflower Steaks with Garlic Parmesan Crust

A show-stopping vegetarian main that turns humble cauliflower into a meaty, satisfying centerpiece with golden edges and tender centers.

Chef's knife slicing a large white cauliflower on wooden board, revealing its dense internal structure

KEY INFO

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2-4
Difficulty: Easy
Diet: Vegetarian, Gluten-Free (Vegan option available)

EQUIPMENT NEEDED

– Sharp chef’s knife
– Large cutting board
– Baking sheet
– Parchment paper
– Pastry brush
– Cast iron skillet (optional for searing)

Overhead shot of mixing bowl with orange-red seasoning, olive oil, and minced garlic being whisked, surrounded by small bowls of paprika, garlic, and herbs.

INGREDIENTS

For the Steaks:
– 1 large head cauliflower (about 2 lbs/900g)
– 3 tbsp (45ml) olive oil
– 2 cloves garlic, minced (or 1 tsp garlic powder)
– 1 tsp smoked paprika
– 1/2 tsp onion powder
– 1 tsp sea salt
– 1/2 tsp black pepper

Close-up of seasoned oil being brushed on thick cauliflower steaks

For the Crust:
– 1/2 cup (50g) grated Parmesan (use nutritional yeast for vegan option)
– 2 tbsp (30ml) olive oil
– 1 tbsp fresh parsley, chopped

METHOD

1. Preheat oven to 425°F/220°C. Line baking sheet with parchment.

Cauliflower steaks searing in a rustic cast iron skillet, showing golden-brown caramelization and rising steam

2. Remove outer leaves from cauliflower. Stand upright and slice through center into 1-inch thick steaks. You should get 2-3 intact steaks.

3. Mix olive oil, garlic, paprika, onion powder, salt and pepper in small bowl.

Raw cauliflower steaks on a baking sheet being topped with freshly grated parmesan cheese

4. Brush both sides of steaks generously with seasoned oil mixture.

5. Optional sear: Heat cast iron over medium-high. Sear steaks 2-3 minutes per side until golden.

Close-up image of golden-brown roasted cauliflower steaks with crispy edges, crusty melted parmesan and a fork piercing the tender center

6. Transfer to prepared baking sheet. Sprinkle with Parmesan mixture.

7. Roast for 20-25 minutes until tender when pierced with fork and edges are golden brown.

8. Top with fresh parsley and serve immediately.

Cauliflower steak with melted parmesan crust and parsley garnish on a dark ceramic plate under soft lighting

CRUCIAL TIPS

– Choose large, compact cauliflower heads
– Keep core intact when slicing for sturdy steaks
– Don’t skip the oil – it ensures crispy edges
– Let rest 5 minutes before serving to set crust

See also  Butternut Squash Risotto (Creamy & Comforting)
STORAGE & VARIATIONS

Storage:
– Refrigerate up to 3 days
– Reheat in 350°F oven until hot

Variations:
– Mediterranean: Add oregano and top with olive tapenade
– Spicy: Add chili flakes and drizzle with hot honey
– Asian-inspired: Use sesame oil and top with ponzu sauce

Common Mistakes:
– Cutting too thin (steaks fall apart)
– Overcrowding the pan (prevents browning)
– Not enough oil (results in dry texture)

This method transforms humble cauliflower into a substantial main dish that even meat-lovers will enjoy. The key is achieving that perfect golden crust while maintaining a tender center.

Let me know if you need any clarification on the steps or want to explore more variations!

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