Cheesy Cauliflower Steaks – Easy, Delicious & Healthy

These Cheesy Cauliflower Steaks are a simple and satisfying way to enjoy roasted vegetables with a golden, melty twist. Thick slices of cauliflower are seasoned and roasted until tender, then topped with a layer of gooey, bubbling cheese. It’s a dish I make when I want something healthy and hearty that still feels indulgent.

Why You’ll Love This Recipe

I love this recipe because it turns a humble vegetable into something crave-worthy. Roasting brings out the cauliflower’s natural sweetness, and the cheese takes it to the next level. It’s low in carbs, gluten-free, and comes together with just a few ingredients. Whether I’m serving it as a meatless main or a fun side dish, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large head of cauliflower

• Olive oil

• Garlic powder

• Paprika

• Salt and pepper

• Shredded mozzarella or cheddar cheese

• Grated Parmesan cheese

• Optional: chopped parsley or chives for garnish

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I remove the leaves and trim the stem of the cauliflower, then slice it into ¾-inch thick “steaks.” I usually get 3–4 good slices from one head.

3. I brush both sides of each steak with olive oil and season with garlic powder, paprika, salt, and pepper.

4. I roast the steaks in the oven for 20–25 minutes, flipping halfway through, until they’re golden and tender.

5. I sprinkle a mix of shredded cheese and Parmesan over the top and return them to the oven for another 5–7 minutes, until the cheese is melted and bubbly.

6. I garnish with fresh herbs before serving for a pop of color and flavor.

Servings and timing

This recipe makes 2–4 servings depending on the size of the cauliflower. It takes about 35 minutes total, including prep and roasting time.

Variations

• I sometimes use smoked paprika or Italian seasoning for a different flavor profile.

• Swapping the cheese with a dairy-free blend makes it vegan-friendly.

• Topping with marinara sauce and extra cheese turns it into a cauliflower “parm” style dish.

• I’ve also added crushed red pepper flakes for a bit of heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer to bring back the crisp edges and melty cheese. The microwave works too, though the texture softens a bit.

FAQs

How thick should I slice the cauliflower?

I slice it about ¾-inch thick. Any thinner and it falls apart; thicker takes longer to cook evenly.

Can I grill these instead of roasting?

Yes, I grill them over medium-high heat for about 5 minutes per side, then melt the cheese on top.

What cheese works best?

I usually go with mozzarella for stretch and Parmesan for flavor, but cheddar, provolone, or gouda also work great.

Do I need to steam the cauliflower first?

No, roasting it from raw gives it a better texture and flavor. I just make sure it’s cut evenly so it cooks through.

Can I make these ahead of time?

Yes, I roast the steaks ahead, refrigerate them, and just add the cheese and reheat when I’m ready to serve.

Conclusion

Cheesy Cauliflower Steaks are a simple, satisfying way to bring more veggies to the table. With their golden edges, melted cheese topping, and endless ways to customize, they make a healthy, craveable dish I love serving any time of the week. Whether it’s a light dinner or a standout side, this recipe never fails to impress.

Cheesy Cauliflower Steaks – Easy, Delicious & Healthy

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2–4 servings
• Category: Side Dish / Main Course
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

These Cheesy Cauliflower Steaks are an easy, healthy, and delicious roasted vegetable dish topped with melty cheese and savory seasonings. Low-carb, gluten-free, and perfect as a meatless main or flavorful side, this recipe turns simple cauliflower into something crave-worthy and satisfying.

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Ingredients

• 1 large head of cauliflower
• 2–3 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika (or smoked paprika)
• Salt and pepper, to taste
• 1 cup shredded mozzarella or cheddar cheese
• ¼ cup grated Parmesan cheese
• Optional: chopped parsley or chives for garnish

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Remove leaves and trim stem of the cauliflower, keeping the core intact. Slice into ¾-inch thick steaks (you’ll get 3–4 steaks).

3. Brush both sides with olive oil and season with garlic powder, paprika, salt, and pepper.

4. Roast in the oven for 20–25 minutes, flipping halfway through, until golden and tender.

5. Sprinkle shredded cheese and Parmesan over the tops and return to oven for 5–7 more minutes, until cheese is melted and bubbly.

6. Garnish with herbs and serve hot.

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Notes

• Use smoked paprika or Italian seasoning for added flavor.
• Make it vegan with dairy-free cheese alternatives.
• Add marinara for a cauliflower “parm” twist.
• Sprinkle crushed red pepper for heat.
• Grill instead of roast for a summer-friendly version.