Cheesy Cauliflower Steak – A Low-Carb, Comforting Veggie Main

Cheesy cauliflower steak is a flavorful, satisfying vegetarian dish that transforms humble cauliflower into a show-stopping centerpiece. Thick slices of cauliflower are roasted until golden and tender, then smothered in melted cheese, garlic, and herbs for a dish that’s both wholesome and indulgent.

This recipe makes an excellent low-carb alternative to meat-based entrees, but it’s hearty enough to stand alone. Whether served as a main course with sides or as a comforting side dish, cheesy cauliflower steaks are easy to make, budget-friendly, and packed with both nutrients and flavor.

Perfect for weeknight dinners, plant-based meal prep, or as a vegetarian option at holiday gatherings.

Ingredients Overview

Each ingredient plays a crucial role in building flavor and achieving that perfect cheesy, roasted finish:

• Cauliflower: Choose a large, firm head for uniform steaks. The thick center core helps keep the slices intact. Cauliflower is a great source of fiber, vitamin C, and antioxidants.

• Olive Oil: Brushed onto the steaks to help them brown and roast evenly. You can also use avocado oil for a high-heat option.

• Garlic Powder or Fresh Garlic: Adds warmth and savory depth to both the steaks and the cheese topping.

• Salt & Pepper: Essential for seasoning and enhancing flavor.

• Cheese: A mix of cheeses works well — shredded mozzarella for meltiness, cheddar for sharpness, or Parmesan for salty richness. Use what you love or have on hand.

• Herbs: Parsley, thyme, or chives add color and freshness to balance the richness of the cheese.

Optional Toppings and Additions

• Paprika or Chili Flakes: For a smoky or spicy note.

• Pesto or Tomato Sauce: Spread on before or after baking for an Italian twist.

• Breadcrumbs: Sprinkle on top before broiling for extra crunch (optional).

Step-by-Step Instructions

1. Prep the Cauliflower

• Preheat your oven to 425°F (220°C).

• Remove the outer leaves from the cauliflower but keep the stem intact — this helps hold the steaks together.

• Slice the cauliflower into ¾–1 inch thick steaks (you’ll get 2–3 large ones from the center and a few florets from the sides).

2. Season and Roast

• Place the cauliflower steaks on a parchment-lined baking sheet.

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

• Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.

3. Add Cheese

• Once the cauliflower is nicely roasted, top each steak with a generous layer of shredded cheese.

• Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.

• For extra golden tops, broil for 1–2 minutes — watch carefully to avoid burning.

4. Garnish and Serve

• Sprinkle with fresh herbs before serving.

• Serve hot as a main or side.

Tips, Variations & Substitutions

• Want it crispier? After roasting, broil the steaks for a few minutes before adding cheese.

• Make it vegan: Use plant-based cheese and a drizzle of tahini or vegan pesto for flavor.

• Add protein: Serve alongside eggs, chickpeas, or grilled tofu for a fuller meal.

• For extra richness: Drizzle with garlic herb butter before serving.

• Mini version: Use leftover florets and roast them separately — top with cheese for bite-size portions.

Serving Ideas & Occasions

Cheesy cauliflower steak is a versatile dish that pairs well with:

• Grain bowls with quinoa, lentils, or couscous

• Simple salads for a balanced vegetarian plate

• Hearty soups like tomato basil or creamy mushroom

• Roasted chickpeas or beans for a protein-packed meal

Serve it for:

• Weeknight vegetarian dinners

• Holiday sides (it’s beautiful on a platter!)

• Low-carb or keto-friendly meals

• Meatless Monday inspiration

Nutritional & Health Notes

Cauliflower is a powerhouse vegetable — low in calories, rich in fiber, and full of vitamins like C, K, and B6. Roasting preserves its nutrients while bringing out natural sweetness.

Cheese adds protein and calcium, making this a well-rounded dish, especially for those on:

• Low-carb

• Gluten-free

• Vegetarian

• High-fiber

Each serving (1 large steak with cheese) contains approximately:

• 250–300 calories

• 12–15g protein

• 20g fat (from cheese and oil)

• 6–8g net carbs

Adjust based on cheese type and portion size.

FAQs

Q1: How do I keep the cauliflower steaks from falling apart?

A1: Cut from the center of the cauliflower, keeping the stem intact. Handle gently, and use a sharp knife for clean slices.

Q2: Can I make these ahead of time?

A2: Yes. Roast the steaks ahead, store in the fridge, then reheat and top with cheese before serving.

Q3: What’s the best cheese for this recipe?

A3: Mozzarella melts beautifully, cheddar adds bold flavor, and Parmesan crisps up nicely. A combo is best for depth and texture.

Q4: Can I cook this in the air fryer?

A4: Yes, roast at 375°F in the air fryer for about 10–12 minutes, then top with cheese and cook for another 2–3 minutes until melted.

Q5: Can I add sauce?

A5: Definitely. Marinara, garlic herb butter, or even a drizzle of tahini or yogurt sauce works great.

Q6: Is this keto-friendly?

A6: Yes — low in carbs and high in fat and fiber. Just skip any breadcrumbs or high-carb toppings.

Q7: Can I use frozen cauliflower?

A7: Whole frozen cauliflower won’t slice well. For best texture and shape, use fresh cauliflower.

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