Easy Cheesy Garlic Parmesan Cauliflower Steaks

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Remove the outer leaves from the cauliflower, but leave the core intact. Place the cauliflower stem-side down and carefully cut vertically through the center into thick steaks approximately 1 inch wide. Reserve any loose florets for roasting alongside the steaks or for another recipe.
3. In a small bowl, combine the olive oil, melted butter, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
4. Arrange the cauliflower steaks in a single layer on the prepared baking sheet. Brush them generously with the garlic-butter mixture, carefully turning them to coat both sides.
5. Roast for 18–20 minutes, or until the undersides begin to turn golden. Using a wide spatula, carefully flip the steaks.
6. Continue roasting for another 5 minutes, until the cauliflower is tender and caramelized around the edges.
7. Sprinkle the Parmesan evenly over each cauliflower steak, followed by a generous layer of shredded mozzarella.
8. Return the baking sheet to the oven and roast for another 5–7 minutes, until the cheese is completely melted and bubbling.
9. For a deeply golden finish, switch the oven to broil and cook for 1–2 minutes, watching closely to prevent the cheese from burning.
10. Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately while the cheese is hot and melted.

Variations

• Spicy: Add crushed red pepper flakes or cayenne pepper to the garlic-butter mixture.
• Three Cheese: Combine mozzarella with provolone, cheddar, or Monterey Jack for an extra-cheesy topping.
• Lemon Parmesan: Finish the roasted steaks with fresh lemon juice and finely grated lemon zest.
• Pizza Style: Add a spoonful of marinara before the mozzarella and finish with oregano or fresh basil.
• Herb Garlic: Add fresh rosemary, thyme, or oregano to the butter mixture.
• Bacon Parmesan: Sprinkle crispy crumbled bacon over the melted cheese just before serving.

Tips

• Keep the cauliflower core intact when cutting the steaks. The core holds the florets together and makes the slices easier to flip and serve.
• Use a large cauliflower head for the best chance of getting several sturdy center-cut steaks. Some loose florets around the edges are completely normal.
• Cut the steaks approximately 1 inch thick. Very thin slices are more likely to break apart during roasting.
• Arrange the cauliflower in a single layer with space between the pieces so the edges roast and caramelize rather than steam.
• Flip the steaks carefully with a wide spatula once they have softened.
• Freshly grated Parmesan and mozzarella provide better melting and browning than many pre-shredded varieties.
• Broil only briefly at the end and watch continuously. The cheese can go from beautifully golden to burned very quickly.