When I want a vegetable to truly take center stage, this is where I turn. Cauliflower is naturally hearty and rich in fiber, along with vitamins C and K. Cut into thick “steaks” and roasted, it develops crisp, golden edges and a tender, knife-and-fork center substantial enough to anchor a plant-forward plate.
Keeping the slices thick preserves the core so they hold together as they roast, while generous spacing allows moisture to evaporate and encourages deep browning. Parmesan adds concentrated savory depth, mozzarella melts gently over the surface, bringing richness and structure without overshadowing the cauliflower.
Roasted Cauliflower Parmesan Steaks
Servings 6 steaks
Ingredients
- 2 large heads of cauliflower
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- freshly grated Parmigiano-Reggiano cheese to taste
- chopped fresh basil for garnish
Instructions
- Preheat the oven to 425°F. Remove the outer leaves from the cauliflower and trim the base to create a flat surface. Slice each head into 2 to 3 thick steaks (about 1½ inches each). Arrange the slices in a single layer on a rimmed baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast, turning once, until tender and golden, 25 to 30 minutes.
- Remove the baking sheet from the oven and spoon marinara over each steak. Top with shredded mozzarella and freshly grated parmesan cheese. Switch the oven to broil and cook until the cheese is bubbly and golden in spots, about 3 minutes. Serve with additional parmesan cheese and fresh basil.