Garlic Parmesan Cauliflower Steaks — Damn Delicious

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Garlic Parmesan Cauliflower Steaks

Your new go-to side dish! Roasted cauliflower is the best/easiest way to go! So crisp-tender and perfectly seasoned!

​ I came to really enjoy cauliflower about 2 years ago.

It’s weird, I know.

Cauliflower was just never incorporated into our very Korean diet.

Broccoli, yes. Cauliflower, no.

I’m also pretty sure my mom had no idea what cauliflower was.

Yet now, I can’t be without it. I just can’t.

I just made a mashed version for Thanksgiving, which was probably the best mashed potatoes I have ever had in my entire life.

And I have a roasted cauliflower soup coming next week.

But for now, I’m having cauliflower steak every single day.

ONLY cauliflower steak. Maybe a donut for dessert.

But hey, it’s just that good.

The cauliflower. Not the donut.

Garlic Parmesan Cauliflower Steaks

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Your new go-to side dish! Roasted cauliflower is the best/easiest way to go! So crisp-tender and perfectly seasoned!

Ingredients:

  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley
  • 2 heads cauliflower, cut into 1/2-inch slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary and parsley.
  3. Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste.
  4. Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway.
  5. Serve immediately, sprinkled with Parmesan.

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19 comments

Yum. I love roasted cauliflower. Do you think this would work with broccoli as well?

Yes!! Broccoli in the oven is SO much better than steaming! It’s great on the BBQ too!

I think it would work better to brush the cauliflower with oil, then sprinkle with the herbs. I found it hard to spread the mixture as was directed.

It works very well with a pastry brush!

Oh, how yummy! I’ve prepared cauliflower in a plethora of ways but never as “steaks” before! I like this idea better because grinding up cauliflower into a “rice” consistency is ridiculously messy #amirite. This recipe looks and sounds amazing!

Love this recipe ! I have been serving GP Cauliflower steaks for years! Also have breaded and fried them to get kiddos to eat them ! Not as healthy but it gets them a veggie .

I just started cooking with cauliflower so I need to try this

This was so good! I only had one head of cauliflower but keep the other ingredients the same. I left a little bit more of the stalk as I’d heard from friends that it all falls apart. I had 3 good steaks out of 1 head so I think it worked. Yum Yum.

Do you cool anything for a side? What would go good with this?

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

SO delicious and healthy! I recommend serving doused in marinara sauce over spaghetti!

Yummy simple recipe. I’m adding a little butter. YUM.

OMG Chungah, I made this. We loved it. My 3 year old daughter gets crazy about this recipe. I make it once a week or even twice.

Yay for kid-friendly veggies! 🙂

5 stars. The recipe was fantastic. The only thing I changed was the cheese to asiago romano parmesan blend. It went great with steak .

That sounds so yummy!

Lovely seasoning mixture and thank you for the inspiring recipe.

Question though – what size cauliflower heads did you use? I started out with two heads per the recipe (just medium size) and had only enough of the seasoning mix to cover one side of the steaks and pieces from just one head of cauliflower cut into

1/2-3/4″ slices/pieces. I’ve reserved the remaining cauliflower for another meal. What’s now in the oven is closely placed on a very large baking sheet.

Before starting the prep, the quantity of seasoning mix seemed pretty sparse considering the quantity of cauliflower but I went ahead. Thankfully I’m not preparing it for a group so it’s not a problem tonight, but I’d suggested adding a cauliflower quantity measurement to the recipe so others can better balance this recipe out without coming up short on the seasoning.

Hi Pat! I used medium-size cauliflowers. About 2 pounds each. You can always increase the amount of seasoning, to taste. Isn’t that the beauty of home cooking? 🙂

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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