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Cheesy roasted cauliflower steaks topped with melted golden mozzarella cheese and chopped chives in a rustic baking dish.

Cheesy Roasted Cauliflower Steaks

Thick slices of whole cauliflower seasoned with garlic, smoked paprika, and extra virgin olive oil, roasted until tender and caramelized, then topped with melted mozzarella and Parmesan cheese and garnished with fresh chives.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • * 1 large head fresh cauliflower dense, firmly packed
  • * 2 tbsp extra virgin olive oil
  • * 1 tsp garlic powder
  • * 1 tsp onion powder
  • * 1/2 tsp smoked paprika
  • * 1/2 tsp sea salt or to taste
  • * 1/4 tsp freshly ground black pepper
  • * 1 cup shredded mozzarella cheese freshly shredded
  • * 1/4 cup grated Parmesan cheese
  • * 2 tbsp fresh chives finely chopped, for garnish

Method
 

Preheat & Prep:
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or prepare an oven-safe baking dish.
Cut Cauliflower Steaks:
  1. Trim the outer leaves of the cauliflower head while keeping the main central stem intact. Stand the cauliflower on its base and slice straight down through the center. Cut 1-inch thick steaks working outward from the center cut. Reserve any loose florets for roasting.
Prepare Seasoned Oil:
  1. In a small bowl, whisk together the extra virgin olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Brush Steaks:
  1. Arrange cauliflower steaks on the baking sheet. Brush both sides generously with the seasoned olive oil mixture.
Roast:
  1. Roast in the oven for 20 to 25 minutes, carefully flipping the steaks halfway through, until tender and caramelized along the edges.
Add Cheese & Broil:
  1. Remove pan from oven. Top each steak with shredded mozzarella and grated Parmesan cheese. Return to oven under the high broiler for 2 to 3 minutes until cheese is melted, bubbly, and golden brown.
Garnish & Serve:
  1. Remove from oven, sprinkle freshly chopped chives on top, let rest 3 minutes, and serve warm.

Notes

* Stem Integrity: Keep the central stem attached when trimming leaves; this acts as the anchor holding the florets together.
* High Heat: Roasting at 400°F (200°C) is essential for caramelization without turning the vegetable mushy.
* Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in an oven or air fryer for best texture.