Description
Cheesy Cauliflower Steaks offer a flavorful and satisfying vegetarian dish combining hearty roasted cauliflower slices with a melty blend of sharp cheddar and mozzarella cheese. Easy to prepare in under 45 minutes, this recipe delivers a comforting, versatile meal perfect for casual dinners or special occasions, with options for vegan and gluten-free adaptations.
Ingredients
Scale
Main Ingredients
- 1 large fresh cauliflower head (firm and dense)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh herbs)
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- 1/4 cup seasoned breadcrumbs
- Chili flakes, to taste
- Fresh parsley or basil, chopped, for garnish
- Drizzle of balsamic glaze or herb oil
- Soy-ginger glaze (for Asian-inspired twist)
Vegan Variation
- 1 cup plant-based shredded vegan cheese
- Olive oil instead of butter
- Nutritional yeast, for cheesy flavor boost (optional)
Instructions
- Prepare the Cauliflower: Remove the green leaves and trim the stem so the base is flat. Carefully slice the cauliflower head into thick 3/4-inch steaks, aiming for 2–3 steaks per head. If any florets break off, set them aside for roasting separately.
- Season the Steaks: Drizzle olive oil or melted butter over both sides of each cauliflower steak. Season generously with salt, black pepper, garlic powder, and your choice of herbs to create a savory crust.
- Preheat Your Oven or Pan: Preheat the oven to 425°F (220°C) or heat a large skillet over medium heat with a little oil. This high heat step ensures a caramelized and crispy exterior on the cauliflower steaks.
- Cook the Cauliflower Steaks: Place the steaks on a baking sheet or skillet and roast or sear for 15-20 minutes, flipping gently halfway through. The florets should be tender and the surface nicely browned.
- Add the Cheese and Broil: Sprinkle a generous layer of shredded cheddar and mozzarella cheese over each steak. Place under the broiler for 2-4 minutes until the cheese bubbles and turns golden brown—watch closely to prevent burning.
- Garnish and Serve: Add fresh herbs, chili flakes, or a drizzle of favorite sauce such as balsamic glaze or soy-ginger for extra flavor. Serve hot to enjoy the melty cheese and rich taste.
Notes
- Choose a dense cauliflower head with tight florets to slice steaks without crumbling.
- Slice cauliflower steaks about 3/4 inch thick to maintain shape and tender texture.
- Use a cast-iron skillet for extra crispy and evenly browned surfaces when pan-searing.
- Fully preheat your oven or pan to ensure proper caramelization and texture.
- Customize your cheese blend by combining sharp cheddar, mozzarella, or Parmesan for richer umami.
- Keep a close eye during broiling to avoid burnt cheese and get the perfect bubbly finish.
- For vegan option, substitute dairy cheese with plant-based alternatives and use olive oil instead of butter.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven to retain crispiness.
- Freeze wrapped steaks up to 2 months; reheat gently in the oven to maintain texture.
Nutrition
- Serving Size: 1 steak
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cheesy cauliflower steaks, vegetarian, gluten free, easy dinner, roasted cauliflower, cheesy vegetables, vegetarian appetizers