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
Scale
- 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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice into 3/4-inch thick steaks.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Brush both sides of the cauliflower steaks with the seasoned olive oil and place them on the baking sheet.
- In a separate bowl, combine Parmesan cheese and panko breadcrumbs. Sprinkle generously over the top of each cauliflower steak.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- 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
Nutrition
- Serving Size: 1 steak
- Calories: 160
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg