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Baked Mozzarella Cauliflower Steaks topped with melted bubbly cheese and fresh parsley on a ceramic plate.

Baked Mozzarella Cauliflower Steaks

Golden-roasted cauliflower steaks seasoned with EVOO, garlic, and smoked paprika, topped with melted bubbly mozzarella, Parmesan, and fresh parsley. A low-carb Mediterranean favorite!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 3
Calories: 195
Ingredients Method Notes

Ingredients
  

  • * 1 large head fresh cauliflower
  • * 3 tbsp extra virgin olive oil
  • * 1 tsp garlic powder
  • * 1 tsp smoked paprika
  • * ½ tsp fine sea salt
  • * ½ tsp freshly cracked black pepper
  • * 1 cup shredded low-moisture mozzarella cheese
  • * ¼ cup finely grated Parmesan cheese
  • * 2 tbsp fresh Italian flat-leaf parsley finely chopped

Method
 

Prep Oven & Pan:
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Slice Steaks:
  1. Trim outer green leaves while leaving the central stem intact. Cut cauliflower in half vertically through the center stem. Cut 1-inch thick steaks from each center half (2–4 total steaks). Save loose florets to roast alongside.
Season:
  1. In a bowl, whisk extra virgin olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Brush generously over both sides of the cauliflower steaks.
Roast:
  1. Arrange on sheet pan and roast for 20 minutes until edges turn golden brown and center is fork-tender.
Melt Cheese:
  1. Top steaks evenly with mozzarella and Parmesan. Return to oven for 5 minutes until cheese melts. Broil for 60 seconds for extra golden brown spots.
Garnish & Serve:
  1. Sprinkle hot cheese with fresh parsley and serve warm straight from the pan.

Notes

Do not overcrowd the baking sheet to ensure proper caramelization and prevent steaming. Reheat in an oven or air fryer at 375°F (190°C) to keep crispiness.