Roasted Parmesan-Crusted Cauliflower Steaks

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Crispy roasted cauliflower steaks with a golden parmesan crust—savory, low-carb, and perfect as a hearty vegetarian main or side dish.

Why You’ll Love This Recipe

  • Crispy and golden: Parmesan and panko create a beautifully browned, crunchy crust.
  • Simple ingredients: Uses basic pantry staples with big flavor payoff.
  • Low-carb and gluten-optional: Naturally lower in carbs and easy to make gluten-free.
  • Great vegetarian main: Filling and savory enough to stand in for meat.
  • Quick and easy: Preps in just 10 minutes with minimal cleanup.
  • Customizable spices: Adjust to your flavor preferences or add heat.
  • Elegant presentation: Thick cauliflower steaks look impressive on the plate.
  • Meal prep friendly: Make ahead and reheat with great results.
  • Kid-approved: The cheesy crust makes veggies more appealing.
  • Perfect side dish: Pairs well with grains, proteins, or salads.

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon chopped parsley (optional)
  • Lemon wedges, for serving (optional)

Directions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Remove the outer leaves and trim the stem of the cauliflower, keeping the core intact. Slice the head into 3/4-inch thick steaks (you should get about 3–4 steaks; smaller florets can be roasted separately).
  3. In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper.
  4. Brush both sides of each cauliflower steak with the seasoned olive oil mixture. Lay the steaks flat on the prepared baking sheet.
  5. In another bowl, mix the grated Parmesan and panko breadcrumbs. Sprinkle the mixture evenly over the top side of each steak.
  6. Roast in the oven for 25–30 minutes, flipping carefully halfway through, until the cauliflower is tender and the crust is golden brown and crisp.
  7. Garnish with chopped parsley and serve with lemon wedges for a bright finish, if desired.

Servings And Timing

  • Servings: 4 servings
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Calories per serving: Approximately 160 kcal

Variations

  • Make it gluten-free: Use gluten-free panko or crushed gluten-free crackers.
  • Add heat: Sprinkle in crushed red pepper flakes or cayenne pepper.
  • Swap cheeses: Try pecorino romano or a vegan Parmesan alternative.
  • Use Italian seasoning: For extra herby flavor.
  • Add lemon zest: Mix into the breadcrumb topping for brightness.
  • Top with sauce: Serve with a drizzle of tahini, pesto, or tomato sauce.
  • Add a crunch layer underneath: Brush the bottom with mustard before coating.
  • Include more veggies: Roast alongside bell peppers or onions.
  • Turn it into a bowl: Serve over grains with a yogurt-based sauce.
  • Make it vegan: Use vegan cheese and breadcrumbs or crushed nuts.

Storage/Reheating

  • Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 375°F (190°C) or air fryer until hot and crisp.
  • Freezing: Not recommended—the texture may become mushy after thawing.

FAQs

How Do I Keep The Cauliflower From Falling Apart?

Keep the core intact when slicing to help hold the steaks together.

Can I Use Pre-Cut Cauliflower Florets?

You can, but you’ll lose the “steak” presentation. Still delicious when roasted!

Is It Better To Roast On Parchment Paper Or Foil?

Parchment paper promotes even browning without sticking.

What’s The Best Way To Flip The Steaks?

Use a wide spatula and flip gently to keep them intact.

Can I Make These In An Air Fryer?

Yes, cook at 375°F for 15–18 minutes, flipping halfway, depending on size.

Do I Have To Use Panko Breadcrumbs?

Panko gives a crispier texture, but you can use regular breadcrumbs or crushed crackers.

What Can I Serve These With?

Great with salads, rice, quinoa, roasted potatoes, or alongside grilled protein.

How Do I Make The Crust Stick Better?

Pat the cauliflower dry before brushing with oil and press the topping lightly into the surface.

Can I Make This Dairy-Free?

Yes, use a plant-based cheese and skip or replace Parmesan with nutritional yeast.

Can I Prep These Ahead Of Time?

Yes, assemble up to a day ahead, then roast fresh before serving for best texture.

Conclusion

Roasted Parmesan-Crusted Cauliflower Steaks are a satisfying, savory, and versatile dish that brings out the best in this humble vegetable. Whether you’re serving them as a main course or a flavorful side, they offer a hearty, golden-crusted bite that’s sure to impress vegetarians and meat-eaters alike. Easy to prepare and endlessly adaptable, this recipe is a staple worth adding to your kitchen rotation.

You May Also Like

If these Roasted Parmesan-Crusted Cauliflower Steaks won your heart with their crispy edges and savory depth, you’ll find more plant-powered perfection across our recipe lineup. For a complementary side or snack, try the ultra-satisfying Crispy Garlic Mushroom Bites, or double down on comfort with the golden, oven-baked Crispy Roasted Cauliflower. Those seeking a creative veggie spin will love the crunch of Crispy Smashed Broccoli Chips or the savory delight of Crispy Cabbage Pie with Dill Cream Sauce. And for a protein-packed breakfast or light lunch that mirrors the earthy tones of cauliflower, the High Protein Spinach Feta Egg Muffins are a wholesome, flavorful choice.

Print
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Golden-brown roasted cauliflower steaks topped with melted Parmesan cheese, fresh parsley, and a sprinkle of coarse salt on a plate.

Roasted Parmesan-Crusted Cauliflower Steaks

  • Author: Chef Clara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Thick cauliflower slices roasted to golden perfection and coated in a savory Parmesan crust—crispy on the outside, tender on the inside, and perfect as a side dish or vegetarian main.

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon chopped parsley (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice into 3/4-inch thick steaks.
  3. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
  4. Brush both sides of the cauliflower steaks with the seasoned olive oil and place them on the baking sheet.
  5. In a separate bowl, combine Parmesan cheese and panko breadcrumbs. Sprinkle generously over the top of each cauliflower steak.
  6. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
  7. Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

  • Use a large, firm cauliflower for best results and even slicing.
  • Add a pinch of cayenne pepper for a spicy twist.
  • Serve with a dipping sauce like garlic aioli or marinara for added flavor.
  • To make gluten-free, substitute panko with gluten-free breadcrumbs.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

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