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Polia

Cheesy Garlic Roasted Cauliflower Steaks with Lemon Herb Drizzle

Golden around the edges, tender in the middle, and covered in a bubbling layer of garlic Parmesan cheese—these roasted cauliflower steaks turn an everyday vegetable into something worth putting at the center of the table.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 2 large cauliflower heads
  • 3 tbsp olive oil plus extra for pan
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup grated Parmesan
  • 1/2 cup shredded low-moisture mozzarella
  • Drizzle:
  • 2 tbsp olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • Pinch of salt

Method
 

  1. Instructions:
  2. Heat oven to 425°F. Lightly oil a rimmed baking sheet.
  3. Remove leaves, trim the stem base, and cut 1-inch steaks through the core.
  4. Mix 3 tbsp oil with garlic powder, paprika, oregano, salt, and pepper. Brush both sides.
  5. Roast 15 minutes, turn, and roast 10 more minutes.
  6. Add Parmesan and mozzarella. Roast another 6–10 minutes until fork-tender and golden.
  7. Whisk drizzle ingredients. Rest steaks 2–3 minutes, top lightly with drizzle, and serve.

Notes

cook until the central core is fork-tender. Two heads are recommended for four intact center steaks. Roast leftover florets separately, checking them earlier if they're smaller.