Garlic-Parmesan Roasted Cauliflower Steaks
Golden-browned edges and tender, meaty centers make these pan-roasted cauliflower steaks an appealing plant-forward main or side. A garlicky, Parmesan-infused oil caramelizes on the florets, creating crispy texture and rich, slightly nutty flavor that contrasts with a cool, lemony yogurt drizzle.
Use a sturdy cauliflower head and a sharp knife to cut even steaks; smaller offcuts roast alongside for extra crisp bites. Substitute pecorino for Parmesan for a saltier note, or swap Greek yogurt for a dairy-free cashew cream if you need a vegan option. For extra char, finish under the broiler 1–2 minutes, watching closely.
Serve these steaks alongside a leafy salad, over warm grains, or stacked into a sandwich with roasted peppers and arugula. They work well for weeknight dinners, meatless Monday menus, or as an impressive vegetable side for casual gatherings. Leftovers keep 2–3 days in the fridge and re-crisp nicely in a hot oven.
How to Make It
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1
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment or a silicone mat.
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2
Trim the cauliflower base and slice the head into 1.5–2 cm thick steaks, aiming for 3–4 steaks; reserve loose florets for roasting.
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3
Whisk together olive oil, finely minced garlic, grated Parmesan, smoked paprika, salt, black pepper, and red pepper flakes until combined.
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4
Brush both sides of each cauliflower steak and the reserved florets generously with the garlic-Parmesan oil and place them on the prepared sheet in a single layer.
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5
Roast for 18–22 minutes, flipping once halfway, until edges are deeply golden and centers are tender; roast loose florets 12–15 minutes until crisp-tender.
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6
While cauliflower roasts, whisk the Greek yogurt with the juice and 1 tsp finely grated zest from the lemon, chopped chives, and honey (if using). Season to taste with a pinch of salt and pepper.
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7
If desired, finish the steaks under the broiler 1–2 minutes for extra char—watch closely to prevent burning.
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8
Arrange cauliflower steaks on a platter, spoon the lemon-chive yogurt over or alongside, and finish with an extra sprinkle of grated Parmesan, lemon zest, and a drizzle of olive oil.
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9
Serve warm over grains, with a green salad, or as a showpiece vegetable side. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to restore crispness.
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