Parmesan-Crusted Cauliflower Steaks

by Cookies & Kate


1 large head of cauliflower
2 to 3 tablespoons olive oil
1 ounce finely grated Parmesan (about ¾ cup)
Salt and freshly ground black pepper


Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Turn the cauliflower on its side and slice off the protruding end of the stem. Place the cauliflower on a cutting board with the floret side up and use a sharp knife to slice it into 1-inch thick slices. Don’t worry if some of your slices fall apart. Transfer the cauliflower to your prepared baking sheet. Drizzle on two tablespoons of olive oil and gently toss to coat. Rub the oil onto all sides of the cauliflower until all pieces are lightly coated, adding more oil if necessary. Sprinkle the cauliflower with salt and pepper. Arrange it in a single layer and roast for 20 minutes. Remove the cauliflower from the oven and carefully flip the cauliflower. Sprinkle the Parmesan over the cauliflower and return it to the oven for another 18 to 20 minutes, until the Parmesan is golden and the cauliflower is tender and caramelized on the edges. Serve with a green salad and extra parmesan or add on top of a bowl of spaghetti marinara!

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