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Baked Cauliflower Steaks with Parmesan and Mozzarella

Baked Cauliflower Steaks with Parmesan and Mozzarella

Thick, seasoned cauliflower steaks baked with Parmesan and melted mozzarella.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 steaks
Course: Salads, Side Dishes
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • ¼ cup (60 ml) olive oil
  • 2 tablespoons grated Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • 1 head cauliflower
  • ½ cup shredded mozzarella
  • Fresh parsley, for garnish (optional)

Method
 

  1. Put the cauliflower in a bowl of cold water with 1 tablespoon salt and soak for 15 minutes. Then rinse and drain very well.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a small bowl, mix the olive oil, Parmesan, garlic powder, oregano, paprika, salt, and pepper.
  4. Cut the cauliflower in half, then cut each half in two, so you get thick "steaks."
  5. Place the steaks on the baking sheet and brush them on all sides with the seasoning mixture.
  6. Bake until the stem softens and the edges turn golden, about 20 minutes, flipping the steaks halfway through.
  7. Take them out of the oven, sprinkle with the mozzarella, and return to the oven for a short bake, until the cheese melts.
  8. Garnish with fresh parsley before serving, if you like.

Notes

Tips
  • 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.
Substitutions
  • 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.