Cheesy Cauliflower Steaks (Printer-friendly)

Roasted cauliflower steaks crowned with a melted cheese crust—easy, vegetarian, ready in under an hour.

# What You Need:

→ Vegetables

01 - 2 large heads cauliflower

→ Dairy

02 - 1 cup shredded mozzarella cheese (about 3.5 oz)
03 - 1/2 cup shredded sharp cheddar cheese (about 1.75 oz)
04 - 1/4 cup freshly grated Parmesan cheese (about 0.9 oz)
05 - 2 tbsp unsalted butter, melted (about 1 oz)

→ Pantry Staples

06 - 2 tbsp extra-virgin olive oil
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - Kosher salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Remove outer leaves from each cauliflower head and trim the woody stem end so it sits flat. Standing the head upright, slice vertically into 3/4-inch thick steaks, yielding 2 to 3 steaks per head. Reserve any loose florets for another use.
03 - Place the cauliflower steaks in a single layer on the prepared baking sheet. Brush both sides generously with the melted butter and olive oil using a pastry brush.
04 - Sprinkle both sides evenly with garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
05 - Roast in the center of the oven for 20 minutes, carefully flipping the steaks once at the halfway mark, until the edges are golden and the cores are fork-tender.
06 - While the cauliflower roasts, combine the shredded mozzarella, cheddar, and grated Parmesan in a mixing bowl. Toss to distribute evenly.
07 - Remove the baking sheet from the oven. Mound a generous, even layer of the cheese blend over each steak. Return to the oven and bake for 8 to 10 additional minutes, until the cheese is fully melted, bubbling, and golden in spots.
08 - Transfer the steaks to a serving platter. Scatter chopped parsley over the top, if desired, and serve immediately while the cheese is still bubbling.

# Expert Tips:

01 -
  • The cheese crust gets so golden and bubbly that even committed carnivores forget they are eating vegetables.
  • It takes almost no effort but looks like something you would order at a nice restaurant, which makes it perfect for impressing guests without stressing out.
02 -
  • Flip the steaks gently with a wide spatula because they are fragile and can break apart if you rush the flip halfway through roasting.
  • Watch the cheese closely during those final minutes because the line between beautifully golden and unpleasantly burnt is surprisingly thin.
03 -
  • Let the cauliflower steaks rest at room temperature for about 15 minutes before roasting so they cook more evenly from edge to center.
  • A sprinkle of red pepper flakes over the finished cheese crust adds a gentle heat that wakes up every single flavor on the plate.

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