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No. 0303 American Free recipe

Cheesy Roasted Cauliflower Steaks with Smoked Paprika

Thick slabs cut through the heart of a cauliflower roast until nutty and deeply charred, then get a blanket of melted mozzarella and parmesan spiced with smoked paprika. Crisp at the edges and tender inside, they make a surprisingly meaty centerpiece for a vegetable-forward dinner.

4.3 from 252 cooks

Two thick roasted cauliflower steaks with melted golden cheese and charred edges on a plate
Photo: Max Bonda on Pexels
Prep
10 min
Cook
35 min
Total
45 min
Serves
2
Level
Easy
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Method 5 steps

  1. Heat the oven to 450 F and line a sheet pan with parchment.

  2. Stand the cauliflower on its stem and cut two 1-inch-thick steaks from the center, keeping the core attached. Save the loose florets for another meal.

  3. Mix olive oil, smoked paprika, garlic powder and salt and brush all over both sides of the steaks.

  4. Roast for 15 minutes, flip carefully with a wide spatula and roast 12 to 15 minutes more until the edges are dark golden and a knife slides through the core.

  5. Scatter mozzarella and parmesan over the top, add pepper flakes and return to the oven for 5 minutes until the cheese melts, bubbles and browns in spots. Serve hot.

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