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Cheesy Cauliflower Steaks

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These cheesy cauliflower steaks are a delicious way to enjoy cauliflower.

Forget tasteless, watery boiled cauliflower and try this version where it is sliced and roasted in the oven until it becomes sweet and nutty.

Add to that the crunch of polenta mixed with chilli and Parmesan and cauliflower gets exciting!

Perfect for vegetarians as a main course or for meat eaters as a side dish too.

Bon appétit! 

parmesan cauliflower steaks stacked up.
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How do you cook cauliflower? Do you normally just boil or steam it? Or, are you like me and often feel compelled to drown it in a cheese sauce to get some flavour into it?

Roasting the cauliflower is easy, removes some of its water and intensifies the natural sugars. This gives it a sweeter and nuttier flavour.

The polenta adds some texture and crunch and the Parmesan gives a cheese hit without loading it with all of the calories of cheddar.

Best of all, its easy to make for vegetarians or as a side for meat eaters.

❤️ Why you will love this dish

✔️ Crispy coating baked in the oven.

✔️Simple to make.

✔️ Great for vegetarians and meat eaters.

✔️Easy to change the flavourings.

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🥘 Ingredients

  • Cauliflower - a whole cauliflower. Look for a firm white one without black spots.
  • Parmesan - I prefer to grate the cheese from a block as it has a better flavour.
  • Olive oil - plain olive oil, there is not need to use virgin or extra virgin.
  • Polenta - straight from the packet. No need to cook.
  • Chilli flakes - this gives a little heat to the cauliflower but leave it out if you prefer.
  • Seasoning - frehsly ground black pepper and flaked sea salt.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

  • mixing bowl
  • sharp knife
  • chopping board
  • oven tray

🔪 Instructions

🤔 FAQs

🤔FAQs

How do you cut cauliflower steaks so they don't fall apart?


Normally, when preparing cauliflower, the florets are cut off from the central stalk and the stalk is discarded.

For the cheesy cauliflower steaks the stalk is necessary to hold the florets all together.

Begin by removing the leaves from the base as normal. Trim the base of the stalk so you can rest it on a chopping board stalk down. Next slice in half and then cut 2 cm steaks from these halves.

You will end up with some florets left over that will make another side dish for 4 people.

I then cut my steaks in half, but you could leave them whole for a vegetarian dinner.

cauliflower portions on a roasting pan after they have been in the oven to roast.

Line a baking sheet with parchment paper and brush both sides of the cauliflower with olive oil.

⏲️ Cooking Time

Season with salt and pepper and roast for 15 minutes at 200 C / 400 F / 180 FAN / Gas 6

Combine the chilli flakes, grated Parmesan and polenta in a bowl and then turn the roast cauliflower over and sprinkle on the mixture.

cauliflower covered in polemta and Parmesan before cooking.

Return the roast cauliflower to the oven for a further 15 minutes.

It should be just tender with a delicious crunch on the outside.

stack of cauliflower slices after cooking.o

🥗Serve with

Serve on its own or with some of these main course dishes

🥙 Substitutions

  • polenta - use plain dried breadcrumbs
  • olive oil - use vegetable oil.
  • chilli flakes - use cayenne pepper or chilli powder.

📖 Variations

  • polenta - use panko breadcrumbs for extra crunch.

🍣 Storage

  • Refrigerator - store covered in the fridge for up to 5 days.
  • Freezer - not suitable for freezing as the cauliflower will become mushy and watery when dfrosted.
  • Reheat - in a preheated oven at 200 C / 400 F / 180 FAN / Gas 6.
parmesan cauliflower slices stacked up.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More vegetarian dishes to try

📋 Recipe

parmesan cauliflower steaks stacked up.

Cheesy Cauliflower Steaks

Amanda
These cheesy cauliflower steaks are roasted in the oven until sweet and nutty and covered with a crunchy, chilli, polenta crust.
5 from 24 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 147 kcal

Equipment

  • Mixing bowl
  • sharp knife
  • chopping board
  • Oven tray
  • Pastry brush

Ingredients
  

  • 1 cauliflower cut into 2cm thick steaks
  • 4 tablespoon Parmesan grated
  • 2 tablespoon olive oil
  • 3 tablespoon Polenta
  • 1 teaspoon chilli flakes optional
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt

Instructions
 

  • Cut the cauliflower into 2 cm or 1 inch steaks.
  • Line a baking tray with baking parchement and add the cauliflower, brushing both sides with oil and seasoning.
  • Roast in the oven at 200C/400F for 15 minutes then remove from the oven and turn over.
  • Combine the Parmesan with the polenta and chilli flakes and sprinkle over the roast cauliflower.
  • Roast for another 15 minutes and then serve.
  • Serve.
Nutrition Facts
Cheesy Cauliflower Steaks
Amount Per Serving
Calories 147 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 3mg1%
Sodium 422mg18%
Potassium 456mg13%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 204IU4%
Vitamin C 69mg84%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

You will only need half of the cauliflower for this recipe.
Why not use the leftovers to make a broccoli and cauliflower cheese casserole?

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.

Keyword cauliflower steak, cheesy cauliflower steak, Parmesan, polenta
Tried this recipe?Let us know how it was!

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🍲 Food Safety

  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don't leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.
  • Always have good ventilation when using gas.

Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

More Vegetarian Meal Recipes

Reader Interactions

Comments

    5 from 24 votes (2 ratings without comment)

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  1. Amanda

    Thanks Beth. There's certainly plenty of crunch.

  2. Amanda

    Thanks Mary. I though I would try something a bit different!

  3. Amanda

    Thanks Morgan. It's good to have some easy recipes to make.

  4. Amanda

    Thanks Adriana. I'm so pleased everyone liked it!

  5. Amanda

    Thanks Beth. It's so much better than boiled!

  6. Beth

    5 stars
    These look so delicious! I positive that even my picky eaters would gobble these up!

  7. Adriana

    5 stars
    I made this recipe not so long ago and it was a hit with my family, cauliflower is a wonderful ingredient. Easy, convenient and budget friendly too

  8. Morgan Eisenberg

    5 stars
    I thought this recipe was going to be much harder to make when I first read it, but was too happy to see how easy it is!

  9. Mary

    5 stars
    I looove roasted cauliflower, but the polenta crust brings it to a new level!

  10. Beth Pierce

    5 stars
    What a satisfying dish! Looks perfectly crunch and flavorful!

  11. Amanda

    Thanks Megala. They are really nutty when roasted.

  12. Megala

    5 stars
    I would love to take these beautifully roasted cauliflower florets as snacks. 🙂

  13. Amanda

    Thanks Mae. I'm glad you agree. It deserves a bit of love and crunch too!

  14. Amanda

    Thanks Karen. It's really different and no more soggy cauliflower, just a nice nutty crunch instead!

  15. Karen

    5 stars
    My timing is perfect, I just bought a lovely big head of cauliflower today. What a nice recipe.

  16. mae

    5 stars
    Cauliflower's adaptability is often underestimated. So many ways to cook & eat it -- what a shame it's often just served boiled and soggy! Great idea to make it even crunchier.

    best... mae at maefood.blogspot.com

  17. Amanda

    Thanks Ellie. My family will normally only eat it in sauce so this is a healthy alternative that they loved!

  18. Amanda

    Thanks so much. It really is easy to make too. I hope you get to try it.

  19. Amanda

    Thanks Julie. It really tastes even better roasted!

  20. Amanda

    Thanks Jacqui. I love cauliflower cheese too but this dish is a lot less calories too!

  21. Jacqueline Debono

    5 stars
    I'm a cauliflower cheese person as to be honest I find steamed or boiled cauliflower a little insipid! So this idea really appeals to me. Looking forward to trying it the next time I do a roast lunch!

  22. Julie @ Running in a Skirt

    5 stars
    Oh my! This really looks delicious! I can't wait to try... cauliflower is my fav!

  23. Meymi-Pastry and Beyond

    5 stars
    This is a perfect vegetarian side dish. Sounds so delicious that I want to make it!

  24. Ellie

    5 stars
    So delicious! I'm sure that even people who don't like cauliflower will love this recipe!