Gluten-Free/ Low Carb & Keto/ Vegetables

Cheesy Oven Roasted Cauliflower Steaks

Deliciously cheesy, these simple cauliflower steaks are a delicious low carb side. With perfectly crispy edges, they are topped with melted cheddar for one tasty bite.
Close up of a cheesy cauliflower steak with fresh parsley garnish.

Last Updated on August 10, 2021 by Betty Davies

Find cauliflower bland and boring? You have to try these cheesy roasted cauliflower steaks! Super simple to prep, they are a welcome addition to any plate. Perfectly crispy and made with parmesan and cheddar, this is one cauliflower dish you are guaranteed to love!

Overhead shot of two cheesy cauliflower steaks on a plate with fresh parsley.

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Add some cheesy goodness to your plate with these simple and easy to make oven roasted cauliflower steaks.

The cauliflower is roasted with parmesan to get super crispy edges, then topped with a strong cheddar cheese and broiled until perfectly melty.

There’s nothing super fancy about this veggie side dish, but it is hands down delicious!

Be sure to try my Air Fryer Cauliflower Steaks and Roasted Cauliflower Rice too!

Why you will love this recipe!

  • Simple ingredients: You only need a few main ingredients plus some every day seasonings.
  • Easy to make: These cheesy cauliflower steaks need very minimal hands on time, leaving you to get on with the rest of the meal.
  • Dietary info: This is one delicious low carb and keto friendly recipe, as well as being gluten-free. It’s one tasty way to get some veggies on your plate too!
Two cheesy cauliflower steaks on a plate with fresh parsley.

Ingredients

  • Oil: Any neutral oil like canola, avocado or vegetables will work well. Use to get nice crispy edges.
  • Seasonings: Onion powder, garlic powder, salt and pepper.
  • Parmesan: Before adding the cheddar, we roast the cauliflower with some grated parm to make it extra cheesy. Use freshly grated parmesan for the best flavor and texture, pre-grated can be quite dry.
  • Cauliflower: I used a small cauliflower to make this a side dish, but if you want to serve it as a main, simply use a larger one!
  • Cheddar: I used a strong shredded cheddar for the melted cheese topping.

How to make cheesy cauliflower steaks

Be sure to scroll down for the full recipe!

  • Brush the cauliflower steaks with the oil and parmesan mix (photo 1).
  • Bake til golden brown and crispy (photo 2).
  • Sprinkle on the shredded cheese (photo 3).
  • Broil until the cheese is melty and starting to bubble (photo 4).
Four step by step photos to show the cauliflower at different stages during cooking.

Recipe Variations

Make these cheesy cauliflower steaks vegetarian by using a rennet free parmesan. Feel free to use different cheeses to top them too, I made this with a strong cheddar, but any mix will work well, and blue cheese would be a welcome addition!

Frequently Asked Questions

Can you make them ahead of time?

These are best enjoyed as soon as they are made, so that the edges of the cauliflower are nice and crispy and the cheese is all melty. If you do have leftovers, they will keep for around 2 to 3 days in an airtight container in the fridge. They reheat pretty well at 350F for 10 to 15 minutes to heat through and re-melt the cheese.

What do they taste like?

Cauliflower is fairly mild in taste, which is why it’s often used as a low carb alternative to potatoes and rice. However, when you roast it, it really brings out those nutty flavors. These steaks are also seasoned with garlic and onion powder, as well as parmesan and cheddar, so there really is nothing bland about these!

How do you cut the cauliflower?

To prep these cheesy cauliflower steaks, first off, remove the leaves from the stem, then slice the cauliflower in half through the core. Then, cut 1 1/2 inch thick steaks. I used a small cauliflower so I got two small steaks, but you’ll get 4 if you use a larger one. Keep any unused florets to use in cauliflower soup or to make cauliflower rice.

Close up of a cheesy cauliflower floret.

Serving Suggestions

These cheesy cauliflower steaks are great to serve as part of an every day meal, but easily fancy enough to serve during the holidays or for any celebration meal. Try them with:

Recipe Notes and Tips

  • I used a small cauliflower for this recipe, but use a larger one if you are serving more to be able to cut more steaks.
  • Cut the steaks thick, about an inch and a half. As they are roasted they will get thinner as they lose some of their water.
  • Brush the oil mix all around the steaks; both sides and the edges. This will help them to really crisp up in the oven.
A cauliflower steak covered with melted cheese and garnished with fresh parsley.

More Low Carb Side Dishes

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Close up of a cheesy cauliflower steak with fresh parsley garnish.

Cheesy Roasted Cauliflower Steaks

Deliciously cheesy, these simple cauliflower steaks are a delicious low carb side. With perfectly crispy edges, they are topped with melted cheddar for one tasty bite.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 365kcal
Author: Betty Davies

Ingredients

  • ¼ cup oil (4 tablespoons) (neutral like canola, avocado or vegetable)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • pinch salt and pepper
  • 2 tablespoons freshly grated parmesan
  • 1 small cauliflower
  • 4 tablespoons shredded cheddar (or any other shredded, melty cheese)
  • parsley to serve (optional)

Instructions

  • Preheat the oven to 400F / 200c and line a baking sheet with parchment.
  • Mix together the oil, onion powder, garlic powder, salt, pepper and parmesan in a small ball and set to one side.
  • Cut the cauliflower in half through the stalk, then cut two steaks, about an inch and a half in thickness.
  • Brush the cauliflower steaks all over with the oil mix and place in the oven.
  • Cook for 25 to 30 minutes, flipping halfway so that they get crispy all over.
  • Once browned, take them out of the oven and turn on the broiler.
  • Sprinkle a couple of tablespoons of grated cheddar on top of the cauliflower steaks, then place under the broiler for a few minutes til the cheese is melted and bubbly.
  • Serve with a sprinkle of fresh parsley.

Notes

  • I used a small cauliflower for this recipe, but use a larger one if you are serving more to be able to cut more steaks.
  • Cut the steaks thick, about an inch and a half. As they are roasted they will get thinner as they lose some of their water.
  • Brush the oil mix all around the steaks; both sides and the edges. This will help them to really crisp up in the oven.

Nutrition

Calories: 365kcal | Carbohydrates: 6g | Protein: 8g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 236mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 48mg | Calcium: 206mg | Iron: 1mg

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