Roasted cauliflower steak with Parmesan and mozzarella. Easy, impressive, and full of flavor.
I serve them as a side dish, or as a hearty vegetarian main.
The cauliflower is cut into thick “steaks,” rubbed with a rich spice mix, and roasted until golden and tender. Then comes the best part: melted cheese on top.
One tip: soak the cauliflower in salted water first, then dry it really well. A dry surface browns better.
Perfect for guests, or for a weeknight dinner that’s a little different.
A roasted cauliflower steak is a thick slice of cauliflower brushed with olive oil, grated Parmesan, garlic powder, oregano, paprika, salt, and pepper. Roast at 400°F (200°C) for about 20 minutes, flipping halfway, then top with shredded mozzarella and bake briefly until melted. Total time is about 40 minutes, including a 15-minute soak.
Baked Cauliflower Steaks with Parmesan and Mozzarella
Ingredients
Method
- Put the cauliflower in a bowl of cold water with 1 tablespoon salt and soak for 15 minutes. Then rinse and drain very well.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the olive oil, Parmesan, garlic powder, oregano, paprika, salt, and pepper.
- Cut the cauliflower in half, then cut each half in two, so you get thick “steaks.”
- Place the steaks on the baking sheet and brush them on all sides with the seasoning mixture.
- Bake until the stem softens and the edges turn golden, about 20 minutes, flipping the steaks halfway through.
- Take them out of the oven, sprinkle with the mozzarella, and return to the oven for a short bake, until the cheese melts.
- Garnish with fresh parsley before serving, if you like.
Notes
- Dry the cauliflower well after soaking. Wet cauliflower steams instead of browning.
- Cut through the core so the steaks hold together. Pieces that fall off can roast right alongside them.
- Flip gently with a wide spatula so the steaks stay in one piece.
- Mozzarella → any good melting cheese.
- Sweet paprika → smoked paprika for a smokier flavor.
- For a dairy-free version, skip both cheeses or use plant-based cheese.
Frequently asked questions
Cut through the core, which holds the florets together, and flip them gently with a wide spatula.
The salt-water soak cleans the cauliflower and helps draw out anything hiding between the florets. Rinse and dry it well afterward.
Yes, this version is vegetarian. It isn’t vegan as written because of the Parmesan and mozzarella.
They’re best fresh from the oven. You can reheat leftovers in the oven, but they will be softer.
Serve them as a side with chicken or fish, or as a vegetarian main with a fresh salad and bread.
