These cheesy cauliflower steaks are perfectly tender, roasted cauliflower, seasoned and loaded with delicious gooey cheese. Such a quick and easy side dish!
½cupfinely grated Gruyere cheese (or really good cheddar cheese)
chives, finely chopped
For best results, always weigh ingredients where a weight is provided
Equipment
large baking sheet
Instructions
Preheat the oven to 200C (180C fan forced) / 400F. Line a large baking sheet with baking paper.
Cut the cauliflower 6 x ¾ inch thick slices being careful as some parts may fall away - it’s all good, just re-arrage them on the baking sheet. See notes for leftover cauliflower florets.
Scatter parmesan all over the baking sheet and lay cauliflower on top in a single layer.
Combine the oil, salt, pepper and onion powder in a small bowl then brush it over the top of the cauli steaks.
Bake for 20 minutes until fork tender.
Top with grated Guyere and bake another 10-15 minutes until golden and bubbly.
Top with chives and serve.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Cauliflower: It’s worth buying 2 cauliflowers for nice evenly sized steaks that are less likely to fall apart. The offcuts can be blanched and frozen and used as a side dish another day or in soup. Also, make sure to buy firm cauliflower.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.