Cheesy Cauliflower Steaks (Printable)
Roasted cauliflower steaks with a bubbling golden cheese crust; hearty vegetarian main or side in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower
→ Cheese Sauce
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup grated parmesan cheese
04 - 2 tbsp cream cheese, softened
05 - 1/4 cup milk
06 - 1 tbsp Dijon mustard
→ Seasonings
07 - 1 tsp garlic powder
08 - 1 tsp smoked paprika
09 - 1/2 tsp black pepper
10 - 1/2 tsp salt
→ Topping
11 - 2 tbsp chopped fresh parsley
12 - 2 tbsp gluten-free breadcrumbs
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove the outer leaves and trim the stem of the cauliflower, keeping the core intact. Slice the cauliflower vertically into 4 thick steaks, about 3/4 inch thick each.
03 - Arrange the steaks on the prepared baking sheet. Brush both sides lightly with olive oil and season with salt and pepper.
04 - Roast in the preheated oven for 15 minutes. Flip the steaks carefully and roast for 10 more minutes, until just tender and golden.
05 - While the cauliflower cooks, combine mozzarella, parmesan, cream cheese, milk, Dijon mustard, garlic powder, smoked paprika, and a pinch of salt and pepper in a medium bowl. Mix until smooth.
06 - Remove cauliflower from oven. Spoon the cheese sauce evenly over each steak. Sprinkle with breadcrumbs if desired.
07 - Return to oven and bake 5 to 7 minutes, or until cheese is melted, bubbling, and golden brown.
08 - Garnish with fresh parsley. Serve hot.
# Expert Tips:
01 -
- The cheese sauce comes together in one bowl with no cooking required, which means less cleanup and more time to enjoy your evening.
- That smoky, golden crust on top of the tender cauliflower is the kind of contrast that makes you forget you are eating vegetables.
- It works just as well as a weeknight dinner alongside a salad as it does served at a gathering where everyone wants something impressive but effortless.
02 -
- Flip the steaks gently with a wide spatula because they are fragile and will fall apart if you rush, which I learned the hard way on my second attempt.
- The cheese sauce thickens as it sits, so if it feels too stiff when you go to spoon it on, stir in a splash more milk to loosen it back up.
- Watch the final bake closely because the line between beautifully golden and burnt is only about sixty seconds apart.
03 -
- Slice the cauliflower from the center outward so you get the thickest, most even steaks from the middle and use the broken end pieces for a salad or soup later.
- Softened cream cheese is non negotiable for a smooth sauce, so if you forgot to leave it out, microwave it for fifteen seconds and stir well before adding the other ingredients.