Cheesy Cauliflower Steaks (Printable)
Roasted cauliflower steaks with a melted three-cheese crust, seasoned with smoked paprika and garlic.
# What You’ll Need:
→ Vegetables
01 - 2 large heads cauliflower
→ Dairy
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter, melted
→ Pantry Staples
06 - 2 tablespoons olive oil
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Garnish
10 - 2 tablespoons fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Remove the outer leaves from each cauliflower head and trim the stem flush with the bottom. 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 olive oil and melted butter.
04 - Sprinkle both sides evenly with garlic powder, smoked paprika, salt, and black pepper.
05 - Roast in the oven for 20 minutes, flipping the steaks once halfway through, until the edges are golden and the centers are fork-tender.
06 - While the cauliflower roasts, toss together the shredded mozzarella, shredded cheddar, and grated Parmesan in a small mixing bowl until evenly blended.
07 - Remove the baking sheet from the oven. Pile a generous, even layer of the cheese blend over each cauliflower steak.
08 - Return the sheet to the oven and bake for 8 to 10 additional minutes, until the cheese is fully melted, bubbling, and golden on top.
09 - Transfer the steaks to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Advice:
01 -
- The combination of three cheeses creates a crust so golden and satisfying that even devoted meat eaters will hover around the oven waiting for it.
- Smoked paprika adds a subtle depth that makes this dish feel special enough for guests but simple enough for a random weeknight.
02 -
- Cutting the steaks too thin was my biggest early mistake because they fall apart instead of holding together as beautiful slabs.
- Letting the steaks rest for a minute after adding cheese allows the structure to set so they transfer cleanly to plates.
03 -
- Do not skip the butter because the combination of butter and olive oil creates a richer flavor and better browning than either one alone.
- Broiling for the last two minutes instead of just baking takes the cheese from melted to magnificently blistered.