High Protein Quiche (Gluten Free, Low Carb)
Make the best roasted Cheesy Cauliflower Steak! This easy, low-carb recipe is a game-changer for weeknight dinners. Discover how
Ingredients
- 1 large head cauliflower about 2.5 lbs, to yield four 1.5-inch thick steaks
- 3 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp fine sea salt or to taste
- ¼ tsp black pepper freshly ground
- 1 cup shredded mozzarella cheese or a mix of cheddar and Monterey Jack
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Carefully wash and dry the head of cauliflower. Remove the outer green leaves but keep the core and stem intact, as this holds the steaks together. Place the cauliflower core-side down on a cutting board and, using a large, sharp knife, slice it into four thick 'steaks', each about 1.5 inches thick. Some florets may crumble off the sides; save these for another use. - Step 2: Season the Steaks
In a small bowl, whisk together 2 tablespoons of the olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper to create a seasoning paste. Carefully place the cauliflower steaks on the prepared baking sheet. Using a pastry brush or your fingers, evenly coat both sides of each steak with the seasoning mixture. - Step 3: First Roast
Arrange the seasoned cauliflower steaks in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the preheated oven for 15-20 minutes, flipping halfway through, until they are tender-crisp and the edges are starting to caramelize and turn golden brown. - Step 4: Add the Cheese
Carefully remove the baking sheet from the oven. In a separate bowl, toss the shredded mozzarella and grated Parmesan cheese together. Generously sprinkle the cheese mixture evenly over the top of each cauliflower steak, pressing it down slightly so it adheres. - Step 5: Final Roast and Serve
Return the baking sheet to the oven and bake for another 5-10 minutes, or until the cheese is completely melted, bubbly, and slightly browned on top. Remove from the oven, let them rest for a minute, then garnish with fresh chopped parsley before serving hot.
Notes
Chef's Tips: To ensure your steaks hold together, choose a large, compact head of cauliflower and make your cuts through the central core.
Variations: Feel free to add other spices like a pinch of red pepper flakes for heat, or some Italian seasoning for a different flavor profile. A drizzle of marinara sauce before adding the cheese is also delicious.
Storage: Store leftover cheesy cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
Variations: Feel free to add other spices like a pinch of red pepper flakes for heat, or some Italian seasoning for a different flavor profile. A drizzle of marinara sauce before adding the cheese is also delicious.
Storage: Store leftover cheesy cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
