If you're craving cheesy goodness with crispy edges and low-carb ingredients, these Cheesy Cauliflower Steaks are about to become your new go-to. Think all the satisfaction of a hearty meal, but made from a humble cauliflower-transformed into golden-brown slabs that pack serious flavour. It's comfort food with a twist, minus the carb overload.
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Why Cauliflower Steaks?
Cauliflower steaks are the ultimate veggie hack-perfect as a main dish or a great side dish for the whole family. They're a low-carb, keto-friendly option that fits right into a vegetarian or keto diet, without compromising on flavour.
Plus, this delicious recipe gives you that satisfying, golden-brown char that's usually reserved for meat, but in vegetarian steaks everyone can enjoy.
And if you're not a fan, try our Parmesan Cabbage Steaks instead!
Ingredients and Substitutes
Here are all the simple ingredients you will need to make this roasted cauliflower steak recipe:
- olive oil: may be replaced with avocado oil or cold-pressed rapeseed oil.
- parmesan cheese: Grana Padano is also a great substitute.
- spice mixture: we used garlic powder, smoked paprika, mixed herbs, salt and black pepper, but you can experiment with cumin, sweet paprika, onion powder and many more spices.
- large cauliflower heads.
- Gouda cheese: have a look for alternatives below.
- parsley or spring onion: to garnish.
Find the ingredient quantities, full recipe, and nutritional information in the recipe card at the bottom of the post.
Alternative Cheese
If you're looking to mix things up, try different cheeses that melt easily. Cheddar cheese is a classic choice for its sharp flavour but it leaves the cauliflower steaks a little greasy. Shredded mozzarella (the dry kind, not the fresh ball) adds a creamier texture and signature cheese strings when you pull a piece apart.
For a kick, go with pepper jack, or if you're after a bolder flavour, a bit of blue cheese crumbled over the top works wonders. You can also go for a combination of cheeses to get the best of each!
How to Cut Cauliflower Steaks So They Don't Fall Apart?
- Start by trimming away the green leaves and any stem from the bottom of your cauliflower until it sits flat on your cutting board.
- With a sharp knife, slice the head of cauliflower in half straight through the centre, keeping the core intact to hold the steaks together.
- Cut a steak or two from each half of cauliflower, about 1.5-2 cm thick, creating thick steaks that hold together better when roasting.
- The outer sections will crumble; you can save any remaining florets for soups, salads, cauliflower rice or roasting separately.
Step-By-Step Method
1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Mix olive oil, grated parmesan, garlic powder, smoked paprika, herbs, salt and pepper in a small bowl.
3. Using a pastry brush, smother the olive oil mixture all over the steaks on both sides, place them on a prepared baking tray and place in the preheated oven for 20-25 minutes, flipping them halfway through. The steaks should be fork- tender and the edges should be crispy and golden brown.
4. Divide the shredded cheese between the tops of each steak, and return them to the oven for a couple of minutes until the cheese melts.
5. Scatter some parsley or spring onions on top and serve!
What To Serve With Cheesy Cauliflower Steaks?
- As a Main Course: When serving cheesy cauliflower steaks as the main course, try pairing them with creamy mashed potatoes, fluffy rice, or even on a bed of basic risotto. You could also keep it simple with sautéed veggies or a light courgette ribbon salad-any of these make for a balanced, satisfying plate.
- As an Impressive Side: If you're going for an impressive side, think of it as an elevated cauliflower cheese (although we love our sourdough cauliflower cheese) that pairs well with almost any favourite protein. It's the perfect side dish for a Sunday roast like slow-cooked lamb shoulder, pulled pork, or roasted chicken. For an extra touch, add shredded chicken or ham before melting the cheese-great for using up leftovers!
Storage
To store leftover cauliflower steaks, place them in an airtight container in the fridge, where they'll keep well for up to 3 days. For reheating, pop them in a hot oven (about 180°C) for 10-15 minutes to revive the cheese and crisp up the edges. While they can be tempting to freeze, we do not recommend freezing as it affects their texture.
More Cauliflower Recipes
Looking for more innovative ways to use heads of cauliflower? Below, you will find some of our favourite recipes. But we'd also like to hear from you: what's your favourite cauliflower recipe? Leave a comment below - we'd love to try your recipes too!
Cheesy Cauliflower Steaks
Ingredients
- 60 ml (¼ cup) olive oil
- 20 g (2 tablespoon) parmesan finely grated
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried mixed herbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cauliflower heads leaves removed
- 60 g (½ cup) Gouda cheese grated
- parsley or spring onion to garnish
Instructions
- Preheat the oven to 200° C (400° F). Line a large baking tray with parchment paper.
- Mix olive oil, grated parmesan, garlic powder, smoked paprika, herbs, salt and pepper in a small bowl.
- Cut the cauliflower head in half through the core. Then cut 1 or 2 steaks from each half. I typically get 3 steaks per cauliflower.
- Brush the oil mixture all over the steaks on both sides, place them on a prepared baking tray and roast for 20-25 minutes, flipping them halfway through. The steaks should be fork-tender.
- Divide the grated cheese between the tops of each steak, and return them to the oven for a couple of minutes until the cheese melts.
- Scatter some parsley or spring onions on top and serve!
Nutrition
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