Crispy Cheesy Cauliflower Steaks (Easy Sheet Pan Dinner)

Cheesy Cauliflower Steaks

Introduction
These cheesy cauliflower steaks are golden, crisp on the edges, and smothered in melted cheese. They make an easy low-carb dinner or crowd-pleasing side dish straight from one sheet pan.

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

1. 1 large head cauliflower
2. 3 tablespoons olive oil
3. 2 cloves garlic, finely minced
4. 1 teaspoon smoked paprika (or sweet paprika)
5. 1/2 teaspoon onion powder
6. 1/2 teaspoon kosher salt
7. 1/4 teaspoon black pepper
8. 1 1/2 cups shredded cheese (mozzarella, cheddar, or a blend)
9. 2 tablespoons grated Parmesan cheese
10. 1 tablespoon melted butter (optional, for extra richness)
11. 1–2 tablespoons chopped fresh parsley, for garnish
12. Optional: pinch of red pepper flakes and a squeeze of lemon juice for serving

Step-by-Step Instructions

1. Prep the oven and pan
   Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan or baking dish with olive oil or line it with parchment paper for easy cleanup.
2. Slice the cauliflower into steaks
   Remove the outer leaves from the cauliflower and trim the stem, keeping the core intact. Place the cauliflower core-side down on a cutting board. Using a sharp knife, slice it into 3–4 thick steaks, about 1 inch thick. Smaller florets that fall off can be roasted right on the pan alongside the steaks.
3. Make the seasoned oil
   In a small bowl, mix together the olive oil, minced garlic, smoked paprika, onion powder, salt, and black pepper. This flavorful oil helps the cauliflower caramelize and adds a cheesy, smoky taste.
4. Season the cauliflower
   Arrange the cauliflower steaks and any loose florets on the prepared pan in a single layer. Brush the seasoned oil generously over the tops and sides of each steak. Flip them and brush the other side so everything is well coated.
5. Roast until golden
   Roast in the preheated oven for 15–18 minutes. Carefully flip each steak with a spatula or tongs, then roast for another 8–10 minutes, until the centers are fork-tender and the edges are nicely browned.
6. Add the cheese
   In a bowl, toss the shredded cheese with the grated Parmesan. Remove the pan from the oven and sprinkle the cheese mixture evenly over each cauliflower steak (and over the extra florets, if you like). For extra richness, you can drizzle a little melted butter over the top.
7. Melt and brown the cheese
   Return the pan to the oven and bake for 3–5 minutes, until the cheese is fully melted and bubbly. For a deeper golden top, switch the oven to broil for 1–2 additional minutes, watching closely so it does not burn.
8. Finish and serve
   Remove the pan from the oven. Sprinkle the cheesy cauliflower steaks with chopped fresh parsley and, if desired, a pinch of red pepper flakes and a squeeze of lemon juice. Serve hot as a vegetarian main dish or as a cheesy side with your favorite protein.

Pro Tips

1. Keep the core: Leaving the cauliflower core attached helps the steaks hold together while slicing and roasting.
2. Change up the cheese: Try a mix of mozzarella for stretch, cheddar for flavor, and Parmesan for a salty, nutty finish.
3. Make ahead: Roast the cauliflower steaks up to the point before adding cheese, cool, and refrigerate. When ready to serve, top with cheese and bake until heated through and melty.

Nutrition Info

Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar
1 steak | 280 | 13g | 11g | 20g | 4g | 4g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.