Roasted Cauliflower Steaks with Parmesan and Lemon Zest
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An easy-to-prepare dish filled with fresh flavors, Roasted Cauliflower Steak is a side dish you’ll come back to time and time again—a family favorite — delicious pan-seared or oven-roasted.
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Cauliflower is a delicious and versatile vegetable that acts almost like a blank canvas with myriad ways to prepare it. My paternal grandmother’s family loved to steam a head of cauliflower and serve it with a white cheese sauce, which was popular in the 1950s. Today, we tend to forgo the cheese sauce in favor of roasting, an easy application that brings out its natural sweetness.
A cruciferous vegetable, cauliflower is not only delicious but healthy. It’s a good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium, and Manganese.
RELATED: Oven Roasted Cauliflower with Turmeric and Cumin
Cauliflower Steak Ingredients
The exact measurements are in the recipe card at the bottom of this post.
- Medium-large head of cauliflower
- Lemon for juice and zest
- Extra-virgin olive oil
- Sea salt and coarsely ground black pepper
- Fresh parsley
- Parmesan cheese
How to Make Roasted Cauliflower Steak
Preheat the oven to 375 degrees. While the oven is preheating, trim the cauliflower head and slice it into 1/4-inch slices.
In a small bowl whisk together the olive oil and lemon juice and zest.
Place cauliflower slices in a large mixing bowl and pour the olive oil mixture over the top. Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower slices on a baking sheet and drizzle any remaining oil from the bowl over the top of the slices. Bake, turning once until caramelized on edges and tender, 25 to 30 minutes.
Remove from the oven and immediately garnish with shredded Parmesan cheese and chopped parsley.
Serve warm or at room temperature. You can also sprinkle it with a quality aged vinegar for additional flavor.
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Roasted Cauliflower Steaks with Parmesan and Lemon Zest
Equipment
Ingredients
- 1 medium-large cauliflower head trimmed and cut into 1/4-inch-thick slices
- 1 lemon juiced and zested
- Extra-virgin olive oil to coat
- Sea salt to taste
- Coarsely ground black pepper to taste
- 2 tablespoons fresh parsley chopped
- 1/4 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl whisk together olive oil (enough to coat, several tablespoons), lemon juice, and grated lemon zest.
- Place cauliflower slices in a large mixing bowl. Pour the olive oil and lemon mixture over the cauliflower. Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces on a baking sheet. Drizzle any remaining oil and juice from the bowl over the top of the slices. Bake, turning once until caramelized on edges and tender, 25 to 30 minutes.
- Remove from the oven and immediately garnish with shredded Parmesan cheese and chopped parsley. Serve warm or at room temperature. You can also sprinkle it with a quality aged vinegar for additional flavor.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.