Best Roasted Cauliflower Steak with Parmesan (Keto-Friendly)
on May 17, 2022, Updated Jan 09, 2023
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Cauliflower is a healthy and delicious vegetable that’s super easy to make. This Roasted Cauliflower Steak with Parmesan recipe uses a handful of ingredients and is a delicious keto-friendly side to whatever you’re serving for dinner.
Roasting vegetables enhances their flavor. This roasted cauliflower comes together easily and full of delicious flavor.
Ingredients You’ll Need
- cauliflower
- olive oil
- unsalted butter
- garlic powder
- ground paprika
- parmesan
- salt and pepper
How to Make Roasted Cauliflower Steak
- Slice the cauliflower into 1/2″ thick steaks. Add them into a large mixing bowl. Drizzle with olive oil. Toss to coat.
- In a small bowl, combine the garlic powder, salt, paprika, and pepper. Sprinkle the seasoning onto the cauliflower and toss to evenly coat.
- Add parmesan cheese and toss well to coat the cauliflower. Add the cauliflower to the baking sheet in one single layer, ensuring that it’s not too crowded.
- Bake at 425˚F for about 15-20 minutes, until the cauliflower reaches the desired crispiness.
Tips for the Best Roasted Cauliflower
- Dry the cauliflower steaks well before cooking.
- Cut the cauliflower heads into similar sized steaks to ensure they cook evenly.
- Cook the cauliflower until it’s crisp-tender. Overcooked cauliflower is mushy and can become bitter.
How to Cut Cauliflower into Steaks
Place the cauliflower on a sturdy surface and slice it into 4-5 wedges. Cut each wedge into 1/2″ thick steaks and then break them apart into bite-sized pieces. The flat sides of the pieces will become caramelized as they brown and will develop a delicious flavor.
How Long to Bake Cauliflower
Baking times will vary based on the size of the cauliflower and the texture you prefer. Avoid overcooking cauliflower as it will become mushy. Here’s a guideline:
- Smaller pieces – bake for about 15-20 minutes.
- Larger florets – bake for approximately 20-25 minutes or until the cauliflower is golden and caramelized.
How to Store Roasted Cauliflower
Cool the cauliflower to room temperature and then refrigerate in an airtight container for up to 3 days. Leftover cauliflower can be reheated on the stovetop, in the oven, or in an air fryer until just heated through.
Why is My Roasted Cauliflower Mushy?
Mushy cauliflower is a sign that it’s been overcooked. You want the cauliflower to be tender crisp and caramelized with golden brown edges.
Why is My Cauliflower Not Crispy?
Overcrowding the baking tray can result in cauliflower that’s unevenly cooked. It can turn out too soft or underdone. Allowing air to circulate around the pieces will ensure tender crisp results. Be sure to use a good quality high smoke point oil as well. Corn oil, canola oil, and avocado oil are good options.
Does Cauliflower Need to Be Washed Before Roasting?
Yes, rinse the cauliflower well and then pat it dry with paper towels before roasting. This will help to keep the cauliflower from becoming mushy as it cooks.
Oven Roasted Cauliflower Steak with Parmesan Recipe
Ingredients
- 1 medium cauliflower, sliced into ½-inch thick steaks
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter, melted
- ½ tsp garlic powder
- ¼ tsp ground paprika
- ⅓ cup grated parmesan
- salt and pepper, to taste
Instructions
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Slice the cauliflower into 1/2″ thick steaks. Add them into a large mixing bowl.
- Drizzle with olive oil. Toss to coat.
- In a small bowl, combine the garlic powder, salt, paprika, and pepper.
- Sprinkle the seasoning onto the cauliflower and toss to evenly coat.
- Add parmesan cheese and toss well to coat the cauliflower.
- Add the cauliflower to the baking sheet in one single layer, ensuring that it’s not too crowded.
- Bake for about 15-20 minutes, until the cauliflower reaches the desired crispiness.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
The family loved this recipe. We’ll be making it often. I’m a little confused about butter listed in the ingredients twice but I don’t see it used in the recipe?