Cheesy Cauliflower Steaks

If there’s one thing I’ve learned about weeknight dinners, it’s that they don’t need to be complicated to be delicious. That’s exactly why I love these Cheesy Cauliflower Steaks—they’re everything I want in a meatless main: hearty, satisfying, and full of flavor without a lot of fuss.

Cauliflower has had its glow-up over the last few years, hasn’t it? From cauliflower rice to pizza crusts, it’s no longer just a filler vegetable on a crudité tray. But of all the trendy cauliflower recipes out there, this one might just be my favorite. It’s simple, comforting, and has that roasted, cheesy goodness that makes it feel just a little bit indulgent.

These cauliflower steaks are roasted until tender and golden-brown, then topped with a generous layer of melty mozzarella and savory Parmesan. The edges crisp up beautifully, while the center stays soft and flavorful. Add a sprinkle of smoked paprika, garlic powder, and a pinch of herbs on top—and wow. The end result is kind of irresistible.

Whether you’re serving it as a side dish or letting it shine as a main (hello, Meatless Monday!), it’s a recipe that checks all the boxes. Plus, it’s a great way to get more veggies in, even for the picky eaters in the family.

Let’s get into it!

Ingredients You’ll Need

• 1 large head of cauliflower

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

• ¾ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Chopped parsley or chives for garnish (optional)

STEP 1: PREP YOUR OVEN AND CAULIFLOWER

Go ahead and preheat your oven to 425°F. While that’s warming up, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup way easier—always a win in my book.

Now, take your cauliflower and remove the leaves from the bottom. Trim just enough of the base so that it sits flat on your cutting board, but be sure to keep the core intact. This is important because the core helps hold the “steaks” together.

With a sharp knife, slice the cauliflower from top to bottom into thick slices, about ¾ to 1 inch thick. Depending on the size of your cauliflower, you’ll probably get 2 to 3 full steaks from the center. Don’t worry about the outer pieces that fall off—just toss those florets on the baking sheet and roast them too. No waste here!

STEP 2: SEASON AND ROAST

Place your cauliflower steaks and any extra florets on the prepared baking sheet. Drizzle them with olive oil, then season both sides with garlic powder, smoked paprika, salt, and pepper. Give everything a gentle rub so the seasoning coats the surface well.

Slide the baking sheet into the preheated oven and roast for 20 minutes, flipping the steaks halfway through. You’re looking for that beautiful golden-brown color around the edges—this is where the flavor lives!

At this point, your kitchen will smell amazing. Roasting cauliflower brings out its natural sweetness, and that hint of paprika gives it just the right amount of smoky depth.

STEP 3: ADD THE CHEESE

Once the cauliflower is tender and roasted to perfection, it’s time for the cheesy upgrade. Pull the baking sheet out and sprinkle the mozzarella and Parmesan cheeses evenly over the tops of the steaks.

Pop them back in the oven for another 5 to 7 minutes, just until the cheese is fully melted and starting to brown in spots. Keep an eye on them here—you want bubbly and golden, not burnt.

Now that you’ve got your cauliflower roasted and that cheese melted to bubbly perfection, let’s finish up this simple yet show-stopping dish. Part 2 is all about adding those final touches, serving suggestions, and a few easy ways to make this recipe your own. Whether you’re new to cauliflower steaks or already hooked, these next steps and tips will help you get the most out of every bite.

STEP 4: GARNISH AND SERVE

Once the cheese is melted and lightly golden, remove your baking sheet from the oven and let the cauliflower steaks rest for just a couple of minutes. This little pause helps everything settle and makes them easier to serve without falling apart.

If you’re feeling fancy—or just want a pop of color—sprinkle some chopped parsley or chives over the top. The herbs don’t just look pretty; they also add a bit of freshness that balances the richness of the cheese.

From here, you can serve the steaks as a main course with a side salad or some roasted potatoes, or keep things light and offer them as a hearty vegetarian side dish. Either way, they bring big flavor to the table with minimal effort.

STEP 5: STORAGE AND REHEATING TIPS

Although these are at their absolute best straight from the oven, you can definitely save leftovers.

To store: Place any leftover cauliflower steaks in an airtight container in the fridge. They’ll keep well for up to 3 days.

To reheat: The best way to bring them back to life is in the oven or air fryer. Pop them in at 375°F for about 8–10 minutes to re-crisp the edges. Avoid the microwave if you can—while it works in a pinch, it tends to make them a little soft and soggy.

TIPS FOR PERFECT CHEESY CAULIFLOWER STEAKS

Want to take your cauliflower steaks from good to unforgettable? Here are a few of my favorite tips to make this recipe even better:

• Slice evenly: This is probably the most important step. Slicing your cauliflower into uniform pieces ensures they roast at the same speed and hold their shape. Try to keep them about ¾ to 1 inch thick—any thinner and they’ll fall apart, any thicker and they may not cook through all the way.

• Don’t skip the seasoning: The garlic powder and smoked paprika are simple, but they really bring the flavor. Feel free to adjust based on what you love—Italian seasoning, chili powder, or even curry powder all work well here.

• Cheese variations: Mozzarella and Parmesan are a classic combo, but you can definitely get creative. Try shredded cheddar for a sharper taste, provolone for extra meltiness, or even a sprinkle of blue cheese for something bold.

• Make it spicy: If you like a little heat, add a pinch of crushed red pepper flakes before roasting or after the cheese goes on. A little drizzle of hot sauce on top at the end works, too.

• Drizzle of flavor: Want to add a restaurant-style finish? Try a light drizzle of balsamic glaze or even lemon juice before serving. It adds brightness and balances the richness of the cheese beautifully.

VARIATIONS TO TRY

One of the best things about this recipe is how easy it is to customize. Once you’ve mastered the basic method, you can mix things up depending on what’s in your pantry or what flavors you’re craving.

• Mediterranean Style: Add a sprinkle of crumbled feta and a few sliced olives after roasting. Serve with a dollop of tzatziki on the side.

• Tex-Mex Twist: Swap in cheddar and Monterey Jack cheeses, and sprinkle with a bit of taco seasoning before roasting. Top with chopped cilantro and serve with salsa or guacamole.

• Italian-Inspired: Use mozzarella, provolone, and a bit of Italian seasoning. Serve with a side of marinara sauce for dipping.

• Vegan Version: Substitute your favorite dairy-free cheeses and use olive oil generously. Some vegan mozzarella brands melt beautifully and still give that satisfying gooey texture