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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I’m thinking cilantro would taste better in the sauce than parsley. will make this recipe this week.
Tasted good but did not look like the photo. Had to double the “basting sauce” and the parm cheese didn’t stick as thick. Needed a lot more cheese too.
absolument délicieux
Love it used shredded 3 cheese combo and it’s delish.
Flavor was good, but I have no idea how to get steaks out of cauliflower, what a mess. The whole dish was so wet that looked like it was boiling. I kept adding Parmesan as it dried out and eventually it appeared edible. I am on the fence about a secon try, but as I said, it did taste ok.
Superb recipe! We made this to accompany scallops with a lemon sauce over cauliflower rice. The recipe turned out perfectly including the small pieces that separated when I cut the “steaks”. I simply cut the individual florettes in half and they were just as delicious as the steaks.
Hi Carol, sounds so delicious with the scallops LOVE!!
Had trouble slicing the cauliflower into steaks…I ended up with mostly florets. Just me?
But was still delicious!
Hi Lina, sorry for the trouble!
Make sure you’re cutting the cauliflower in the middle first and then the steaks. Also make sure you are leaving the stem in tact while cutting.
Does it *have* to be freshly grated parmesan cheese? (Wondering if I have to wait till I get to the groc store next, or if I can just use the Kraft pre-grated stuff. Tempted to try it that way anyway, but it seems that perhaps part of this recipe’s awesomeness is the freshly grated parm (and maybe the other will stick more too??))
Hi Julie! I would do either way in a pinch! It will still be delicious! Of course though the fresh grated is always better 🤍
This was so good and very easy to make, except for cutting the cauliflower. I used parchment paper and sprayed with cooking oil so no trouble with sticking. I didn’t make the avocado sauce due to time, but will next time. I might even cut the salt in half, since the Parmesan cheese gives so much flavor. Family loved it, thank you!
As usual Stella you hit it out of the park.
I have not made one thing from you that we did not love. My daughter is a vegan so I made it for daughter with vegan mozzarella she loved it. My husband and I had it the conventional way. Made cauliflower gnocchi with it. Was fabulous.
Used Violife Vegan parmesan in this recipe and it worked beautifully! Vegan family loved it! Made a vegan mayo based garlic aioli to go with it and it was a BIG hit! Will be making this for vegan and non vegan meals in the future! Yum!
Why parmesan ONLY on 1 side ??
you can do both! Thats a great idea!
This was sensational, crispy & tasty outside with a soft inside. Definitely making this again & again & again!!!
HI Donnalee, glad you tried it and liked it! Thanks so much for the kind rating too!
These are delicious and easy! I’ve made them twice because my husband iced them so much. A new official staple in our home. Thanks for sharing!
HI Charmaine, This is awesome – glad everyone liked the cauliflower!!
Wow! This was amazing. Seriously could have eaten the entire pan. I did not make the dip, and I really don’t think it needed it. Yum!!!
Super yummy and easy!
Hi Shelbie, that’s awesome!thanks!
What a delicious vegetarian meal! I made this today (without the sauce thiugh), and it’s really so good!!