Crispy Parmesan Cauliflower Steaks
I’m confident there’s no better way to eat your cauliflower than these.
If you know my blog, you know about one of my most viral recipes: Cheesy Cauliflower Steaks. People really responded to that recipe in a positive way. For me, this is similar but ten times better.
I grabbed my old recipe and combined it with the new trend of dipping veggies into freshly grated parmesan.
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Crispy Parmesan Cauliflower Steaks
Ingredients
- 1 cauliflower head
- 1/4 cup olive oil
- 2 tbs grated parmesan
- 2 cloves garlic
- 1/2 tsp each paprika, onion powder + salt
- 1/4 tsp chili pepper flakes
- 1/2 cup freshly grated parmesan cheese
- Optional Garnish: fresh chives, chopped
Avocado Dip:
- 1 avocado, halved
- 2 scallions, rough chop
- 1/2 lime, juiced
- 1 jalapeño, deseeded + rough chop
- 1 tbs olive oil
- 1 tbs grated parmesan (or nutritional yeast)
- 1/4 cup parsely
- 1/3 cup water
- salt + pepper to taste
Instructions
- Preheat your oven to 450°F.
- Dry your cauliflower well and slice in half, then slice those in half to create your steaks. Transfer to your baking sheet pan.
- In a small bowl, whisk together your olive oil, 2 tbs grated parmesan, garlic and spices. Brush the steaks with this mixture front, back and sides. Dip ONE SIDE of the steaks into the freshly grated parmesan and place parm side down on the pan.
- Bake for 10 minutes at 450° F. then bump down the temperature to 425°F and bake for 20-25 more minutes. Time varies with thickness of steaks. Remove from baking tray and serve crispy side up with some fresh chives on top.
Avocado Dip:
- Add everything to your mini food processor and blend until smooth. Taste and adjust if needed.
Nutritional Info includes the Avocado Dip.
Nutrition
Calories: 344kcal | Carbohydrates: 16g | Protein: 9g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 14mg | Sodium: 338mg | Potassium: 767mg | Fiber: 7g | Sugar: 4g | Vitamin A: 669IU | Vitamin C: 87mg | Calcium: 198mg | Iron: 1mg
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Oh so good- what a find-great mixtures of flavors and my favorite way now to enjoy cauliflower
Cauliflower was OK but the sauce seemed like something that should accompany shrimp tacos…it just didn’t jive for me at all with the cauliflower steaks. I appreciate the effort and rely on the hard work of these diligent and talented food bloggers but also create my dishes based on reviews so just had to be honest here. Thank you and I will continue to try more recipes!
these were INCREDIBLE! I loved them. I guess I sliced them too thinly though because after the 35 minutes they were a tad soft. I’ll bump it down to 25-30 and I’m sure they’ll be great.
like other commenters, I’ll be cutting iut the salt next time. the parm adds enough for me.
such a great recipe. thanks!
Hi Owyn, Thank you for your feedback and trying the recipe out! Cheers!
Like someone else, when I tried cutting the cauliflower, it fell apart into pieces. I have a hunch I shouldn’t have cut out the core. But I did. And it crumbled. The pieces that were in the form of “steaks” were OK. I had a hard time getting the cheese to stick. There wasn’t really enough of the oil mixture for the cauliflower head I had. You wonder why I gave it 4 stars? I mixed up some more, tossed it with the florets I had left and threw them on the cookie sheet. They were fabulous. I am going to try the recipe again with some modifications.
Hi Patricia, I’m glad the recipe worked out in the end! Thanks for coming back to share your feedback with us!
Very tasty! Didn’t have all the ingredients for the sauce, so just ate the cauliflower without sauce. I will definitely make this again, and next time I will make the sauce as well.
Hi Sandra, glad you liked the recipe and thanks for the rating!
This was really good. Just a few comments for my next batch:
– Parchment paper is a MUST, as the high temperature burns a bit.
– Mine were done in 30 minutes total.
– Will use 1/2 the salt next time; parmesan cheese is salty enough!
Great recipe!
This was great! I didn’t have a problem with sticking. Just grease the pan. I didn’t use the dip but instead made extra marinade for dipping. It was so delicious. I also coated both sides with parmesan because you can never have enough cheese and it was perfect. My only issue was my cauliflowers were so small. I used 2 and only got 4 steaks out of them but I just coated the florets in the same marinade and cheese, and it turned out really wonderful. Everyone loved it.
I loved the flavor and will definitely make it again but I had one issue and I’m sure it’s probably something I didn’t do right. How do you keep the cauliflower from breaking into pieces. Was it because I tried to slice them a little thinner? Even my thick slices seemed to break up some.
Hi Kathy, It happens to me too sometimes! Just make sure you keep the stem intact while slicing. Slice in half first then proceed to slice the ‘steaks’
I did keep the stem in place before cutting into slices. Maybe I’ll try to cut them even thicker next time. In the end, it really didn’t matter too much because these were delicious and there wasn’t a speck left after I served them. Thanks so much for the recipe and your response.
Have a spouse who has never liked cauliflower. Now she asks for this! Wonderful recipe. Easy and pretty foolproof. The only issue is cutting the veg in steaks. Mine almost always falls apart. Still working on this aspect. But flavor, ease and general yum factors are all strong.
Hi Cath, I’m so glad you both love this recipe! It happens with me too the falling apart. Just make sure you keep the stem in tact and then slice in the middle and then the steak pieces!
This recipe looks and sounds wonderful…going to have to try it. Thanks for posting.
Wonderful, absolutely loved this dish, will cut down on the oil next time though. 😃
Loved this recipe! I didn’t have parsley for the sauce so I used fresh basil and no lime….amazing!
Why on earth did the recipe not say to prep the pan with parchment or foil? The cheese welded to the pan like cement. Recipes are supposed to include pan prep.
Common sense…cheese/pan/heat…just sayin’