Herb Parmesan Roasted Cauliflower Steaks

$- 1 large head of cauliflower - 3 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - ½ cup finely grated Parmesan cheese - Fresh parsley, finely chopped (for garnish) - Lemon wedges (for serving) To start, you need a large head of cauliflower. This makes the heart of your dish. You will also need some olive oil and spices to bring out the flavor. Garlic powder and onion powder add depth. Dried oregano and thyme give a nice herbal touch. Don't forget sea salt and black pepper for seasoning. Next, grab some finely grated Parmesan cheese. It adds a crunchy and cheesy top. For the finishing touch, make sure to have fresh parsley on hand. It brightens up the dish. Lastly, lemon wedges are great for serving. They add a zesty kick that lifts the flavors. Gather all these ingredients before you begin cooking. This makes the process smooth and fun. Enjoy the journey of making this tasty meal! {{ingredient_image_2}} To start, I trim the outer leaves from the cauliflower head. I make sure not to harm the florets. Next, I cut the base flat so the cauliflower stands firm on my cutting board. Then, I use a sharp knife to slice the cauliflower into thick “steaks.” Each steak should be about 1 inch thick. I usually get around 2-3 good steaks. Any leftover florets can roast alongside. Now, I prepare the baking sheet. I line it with parchment paper. This makes cleanup easy later on. In a small bowl, I combine 3 tablespoons of extra virgin olive oil with spices. I add 1 teaspoon each of garlic powder, onion powder, dried oregano, and dried thyme. Then, I sprinkle in 1 teaspoon of sea salt and ½ teaspoon of black pepper. I whisk everything together until it blends well. The mixture should look smooth and slightly thick. With the steaks ready, I lay them flat on the baking sheet. I grab a basting brush and coat both sides of each steak with the herb mixture. I make sure each steak is well covered. Next, I sprinkle ½ cup of finely grated Parmesan cheese over the top of the steaks. Some cheese will fall onto the baking sheet, adding extra flavor. I roast the cauliflower steaks in my preheated oven at 425°F (220°C) for 25-30 minutes. Halfway through, I flip the steaks to ensure even cooking. They should come out golden brown and tender. After baking, I pull the sheet from the oven and let the steaks cool for a few minutes. This helps the cheese set nicely. Lastly, I garnish with fresh parsley and serve with lemon wedges. This adds a fresh kick to the dish. To achieve the best roasted cauliflower steaks, set your oven to 425°F (220°C). This temperature helps the steaks cook evenly and become golden brown. When checking for tenderness, pierce the steaks with a fork. They should feel soft inside but still firm. This process ensures you get that perfect bite. To make your dish even better, try adding fresh herbs like rosemary or basil. These add a lovely aroma and taste. You can also swap Parmesan cheese for a dairy-free option like nutritional yeast. It still gives a nice cheesy flavor without the dairy. When serving, place the cauliflower steaks on a bright platter. Drizzle a bit of extra olive oil over the top for a glossy finish. Garnish with lemon wedges and fresh parsley. This not only adds color but also brightens the taste. You can even sprinkle some extra cheese on top for a special touch. Pro Tips Choose the Right Cauliflower: Look for cauliflower heads that are firm, heavy for their size, and have tightly packed florets. Avoid any with brown spots or soft spots. Customize the Seasoning: Feel free to experiment with different herbs and spices. Adding smoked paprika or chili flakes can give your steaks a unique flavor kick! Leftover Florets: Don’t waste the leftover florets! Toss them in the same olive oil mixture and roast them alongside the steaks for a perfect side dish. Serving Suggestion: For an extra layer of flavor, drizzle the finished steaks with a balsamic reduction or a sprinkle of red pepper flakes before serving. {{image_4}} For a spicy kick, add red pepper flakes to the herb mix. This gives the dish a warm heat. You can also try smoked paprika for a different flavor twist. You can add other veggies like carrots, bell peppers, or Brussels sprouts. Slice them thin and roast them on the same tray. They will soak up the flavors and add color. If you need a gluten-free option, this recipe is perfect as it contains no gluten. Just make sure your Parmesan cheese is gluten-free. For a vegan alternative, skip the Parmesan. Replace it with nutritional yeast for a cheesy flavor. You can also use vegan cheese that melts well. This way, everyone can enjoy the dish! To keep your roasted cauliflower steaks fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. Refrigerate them right away. They will last for up to four days. When you want to reheat the leftovers, the oven works best. Set it to 350°F (175°C) and bake for about 10-15 minutes. This helps keep them crispy. You can also use a microwave, but be careful not to make them soggy. Freezing is a great option for longer storage. First, let the cooked steaks cool completely. Wrap each steak in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. They can stay good in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge. Reheat in the oven for the best texture. Enjoy your tasty cauliflower steaks any time! Roast cauliflower steaks for 25 to 30 minutes. Flip them halfway through. This helps them cook evenly. You want them golden brown and tender. Keep an eye on them, as ovens vary. Yes, you can prep cauliflower steaks ahead of time. Slice and coat them with the oil mix. Store them in the fridge for up to a day. When ready, just roast them. This saves time on busy days. Cauliflower steaks go well with many sides. Try serving them with a fresh salad. Grains like quinoa or couscous also work well. You can add roasted veggies for extra flavor. Lemon wedges add a nice touch, too! Cauliflower steaks are a tasty and healthy option. We covered the ingredients needed and how to prepare them. You learned how to prep cauliflower, make the herb mix, and roast the steaks. I shared tips for perfecting the roast and enhancing flavor. Plus, you discovered ways to store extras and variations for every taste. Try making them your own with spices or different veggies. Enjoy this simple dish anytime. It’s delicious and good for you.$

Herb Parmesan Roasted Cauliflower Steaks

Delicious roasted cauliflower steaks seasoned with herbs and topped with Parmesan cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 150 kcal

Ingredients

1 large head cauliflower
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
0.5 cup finely grated Parmesan cheese
to taste fresh parsley, finely chopped (for garnish)
to serve lemon wedges

Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.
Begin by removing the outer leaves from the cauliflower head, taking care not to damage the florets. Next, trim the base so that the cauliflower can stand upright on your cutting board.
With a sharp knife, carefully slice the cauliflower head into thick 'steaks' approximately 1 inch in thickness. You should yield about 2-3 hearty steaks. Set aside any leftover florets to roast alongside the steaks or use in another dish.
In a small mixing bowl, combine the olive oil, garlic powder, onion powder, dried oregano, dried thyme, sea salt, and black pepper. Whisk the mixture until it's well combined and slightly emulsified.
Lay the cauliflower steaks flat on the prepared baking sheet. Using a basting brush, generously coat both sides of each steak with the olive oil mixture, ensuring an even coverage.
Evenly sprinkle the finely grated Parmesan cheese over the top of each cauliflower steak, allowing some to fall onto the baking sheet for extra flavor.
Roast the cauliflower steaks in the preheated oven for 25-30 minutes, flipping them halfway through the cooking time, until they are golden brown and beautifully tender.
After roasting, carefully remove the baking sheet from the oven and let the steaks cool for a couple of minutes to allow the cheese to set slightly.
Finally, garnish the roasted cauliflower steaks with a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve immediately with lemon wedges on the side to squeeze over the steaks, enhancing their flavor.

Notes

Arrange the cauliflower steaks on a beautiful serving platter, drizzle with a little extra olive oil, and garnish with lemon wedges and parsley.

Keyword cauliflower, herbs, Parmesan, roasted, vegetarian