These Crispy Oven Roasted Cauliflower Steaks with with Creamy Garlic Parmesan Sauce are perfectly golden and crispy on the outside while staying tender in the center. Finished with freshly grated Parmesan and served with a rich Creamy Garlic Parmesan Sauce, they’re an easy vegetarian dinner or an impressive side dish that’s ready in about 40 minutes.

Why You’ll Love This Recipe

• Crispy golden edges with a tender center
• Easy to make with simple pantry ingredients
• Restaurant-quality presentation
• High in protein thanks to the Greek yogurt sauce
• Perfect as a vegetarian main dish or side
• Ready in about 40 minutes

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Ingredients

For the Cauliflower

• 1 large head cauliflower (about 1½–2 pounds)
• 2–3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2–3 tablespoons finely grated Parmesan cheese

Creamy Garlic Parmesan Sauce for Cauliflowers

• ½ cup plain Greek yogurt (2% or 5%)
• 2 tablespoons mayonnaise
• 1–2 garlic cloves, finely grated
• 2 tablespoons finely grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• Salt and black pepper, to taste
• Fresh parsley or chives, for garnish

Instructions For the Cauliflower

1: Preheat the Oven

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2: Slice the Cauliflower

Remove the outer leaves, leaving the core intact to help hold the steaks together.

Place the cauliflower stem-side down and carefully slice it into ¾- to 1-inch thick steaks. You’ll usually get 2–3 large cauliflower steaks, while the remaining cauliflower will naturally separate into florets. Arrange both the steaks and florets on the prepared baking sheet, they roast beautifully together, so nothing goes to waste.

Step 3: Season the Cauliflower

In a small bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper.

Brush both sides of the cauliflower steaks with the seasoned oil. Toss the remaining florets with any leftover seasoning mixture so everything is evenly coated.

4: Roast

Arrange the cauliflower in a single layer, leaving a little space between each piece.

Roast for 20 minutes.

Carefully flip the cauliflower steaks and larger florets, then continue roasting for another 10 minutes.

5: Add the Parmesan

Sprinkle the cauliflower evenly with the finely grated Parmesan cheese.

Return the baking sheet to the oven and roast for 3–5 more minutes, until the cheese has melted and turns lightly golden.

For an extra crispy finish, switch the oven to Broil for 30–60 seconds, watching closely to prevent burning.

Step 6: Make the Sauce

While the cauliflower is roasting, whisk together the Greek yogurt, mayonnaise, garlic, Parmesan, Dijon mustard, lemon juice, olive oil, salt, and pepper.

Let the sauce rest for 10–15 minutes so the garlic has time to mellow and develop its flavor.

Step 7: Serve

Transfer the roasted cauliflower steaks and crispy florets to a serving platter with sauce.

Serve immediately with the Creamy Garlic Parmesan Sauce and garnish with freshly chopped parsley or chives.

You can serve the cauliflower florets either separately or all together. I personally love serving the florets on the side with the creamy garlic Parmesan sauce for dipping. It makes every bite even more delicious!

If You Love Vegetable Appetizers, You May Also Enjoy

If you love easy, flavorful vegetable appetizers and side dishes, be sure to try my Crispy Air Fryer Cauliflower with Parmesan, Air Fryer Brussels Sprouts with Parmesan, and Pan-Fried Mediterranean Eggplant.

For another fun and crispy appetizer, try these Crispy Waffle Iron Baby Potatoes. They are easy to make and perfect for serving at family dinners, parties, or holiday gatherings.

Expert Tips

• Keep the core intact so the cauliflower steaks stay together while roasting.
• Slice the steaks at least ¾ inch thick for the best texture.
• Don’t overcrowd the baking sheet—space allows the cauliflower to roast instead of steam.
• Freshly grated Parmesan melts much better than pre-shredded cheese.
• Let the cauliflower rest for 2–3 minutes before serving so the crust stays crisp.

Variations

• Substitute sour cream for the Greek yogurt for a richer sauce.
• Replace Parmesan with Pecorino Romano for a bolder flavor.
• Add Italian seasoning or smoked paprika for extra depth.
• Sprinkle with crushed red pepper flakes for a little heat.
• Use avocado oil instead of olive oil if preferred.

Storage

Store leftover cauliflower and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating

For the crispiest texture, reheat the cauliflower in a 400°F oven or air fryer for 5–8 minutes.

Microwaving is not recommended, as it softens the crispy edges.

Frequently Asked Questions

Why did my cauliflower steaks fall apart?

The core was removed or the steaks were sliced too thin. Keeping the core intact helps hold everything together.

How do I make them extra crispy?

Roast at high heat, leave space between the steaks and florets, and finish with a quick broil for 30–60 seconds.

Can I make them ahead of time?

Yes. Roast the cauliflower up to 3 days in advance and store it in the refrigerator. Reheat in the oven or air fryer and prepare the sauce fresh before serving.

Can I freeze cauliflower?

You can, but the texture will become softer after thawing. This recipe is best enjoyed fresh.

Nutrition

Per Serving (2 servings total)

• Calories: approximately 450
• Protein: 17g
• Fat: 35g
• Carbohydrates: 22g
• Fiber: 7–8g

Crispy Oven Roasted Cauliflower Steaks with Creamy Garlic Parmesan Sauce

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

resting 10 minutes mins

Total Time 55 minutes mins

Servings: 2 serving

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Cauliflower

• 1 large head cauliflower about 1½–2 pounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons finely grated Parmesan cheese

Creamy Garlic Parmesan Sauce

• ½ cup plain Greek yogurt 2% or 5%
• 2 tablespoons mayonnaise
• 1 garlic cloves finely grated
• 2 tablespoons finely grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Method

 

Step 1: Preheat the Oven

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Step 2: Slice the Cauliflower

1. Remove the outer leaves, leaving the core intact to help hold the steaks together.
2. Place the cauliflower stem-side down and carefully slice it into ¾- to 1-inch thick steaks. You’ll usually get 2–3 large cauliflower steaks, while the remaining cauliflower will naturally separate into florets. Arrange both the steaks and florets on the prepared baking sheet—they roast beautifully together, so nothing goes to waste.

Step 3: Season the Cauliflower

1. In a small bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper.
2. Brush both sides of the cauliflower steaks with the seasoned oil. Toss the remaining florets with any leftover seasoning mixture so everything is evenly coated.

Step 4: Roast

1. Arrange the cauliflower in a single layer, leaving a little space between each piece.
2. Roast for 20 minutes.
3. Carefully flip the cauliflower steaks and larger florets, then continue roasting for another 10 minutes.

Step 5: Add the Parmesan

1. Sprinkle the cauliflower evenly with the finely grated Parmesan cheese.
2. Return the baking sheet to the oven and roast for 3–5 more minutes, until the cheese has melted and turns lightly golden.
3. For an extra crispy finish, switch the oven to Broil for 30–60 seconds, watching closely to prevent burning.

Step 6: Make the Sauce

1. While the cauliflower is roasting, whisk together the Greek yogurt, mayonnaise, garlic, Parmesan, Dijon mustard, lemon juice, olive oil, salt, and pepper.
2. Let the sauce rest for 10–15 minutes so the garlic has time to mellow and develop its flavor.

Step 7: Serve

1. Transfer the roasted cauliflower steaks and crispy florets to a serving platter.
2. Serve immediately with the Creamy Garlic Parmesan Sauce and garnish with freshly chopped parsley or chives.

Nutrition

Calories: 450kcalCarbohydrates: 22gProtein: 17gFat: 35gFiber: 8g

Notes

Expert Tips

• Keep the core intact so the cauliflower steaks stay together while roasting.

• Slice the steaks at least ¾ inch thick for the best texture.

• Don’t overcrowd the baking sheet—space allows the cauliflower to roast instead of steam.

• Freshly grated Parmesan melts much better than pre-shredded cheese.

• Let the cauliflower rest for 2–3 minutes before serving so the crust stays crisp.

Variations

• Substitute sour cream for the Greek yogurt for a richer sauce.

• Replace Parmesan with Pecorino Romano for a bolder flavor.

• Add Italian seasoning or smoked paprika for extra depth.

• Sprinkle with crushed red pepper flakes for a little heat.

• Use avocado oil instead of olive oil if preferred.

Storage

Store leftover cauliflower and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating

For the crispiest texture, reheat the cauliflower in a 400°F oven or air fryer for 5–8 minutes.

Microwaving is not recommended, as it softens the crispy edges.

Frequently Asked Questions

Why did my cauliflower steaks fall apart?

The core was removed or the steaks were sliced too thin. Keeping the core intact helps hold everything together.

How do I make them extra crispy?

Roast at high heat, leave space between the steaks and florets, and finish with a quick broil for 30–60 seconds.

Can I make them ahead of time?

Yes. Roast the cauliflower up to 3 days in advance and store it in the refrigerator. Reheat in the oven or air fryer and prepare the sauce fresh before serving.

Can I freeze cauliflower?

You can, but the texture will become softer after thawing. This recipe is best enjoyed fresh.

Tried this recipe?

Let us know how it was!