Crispy Parmigiano Reggiano Roasted Cauliflower Steaks Recipe – Giadzy

Name: Crispy Parmigiano Reggiano Roasted Cauliflower Steaks
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 2 teaspoons fennel seeds, toasted; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon lemon zest, from 1 lemon; 1 tablespoon kosher salt; 1 (2 1/2 pound) head cauliflower; 3 tablespoons olive oil; 1 1/2 cups finely grated Parmigiano Reggiano cheese

This simple recipe transforms cauliflower into a centerpiece-worthy dish - you’ll be delighted by just how flavorful the humble vegetable can become. Seasoned cauliflower roasts to tender perfection in the oven, and a generous coating of Parmigiano Reggiano right on top becomes a deliciously crispy, cheesy crust. This technique gives cauliflower an unexpectedly hearty texture, almost like a steak, making it satisfying for everyone at the table–whether it’s a side dish, or the main event for a plant-based meal.

Best of all, it’s so simple to prepare. This is a recipe to keep in your back pocket to make again and again whenever you’re craving a veggie that feels both wholesome and indulgent at once.

Crispy Parmigiano Reggiano Roasted Cauliflower Steaks

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

2 teaspoons fennel seeds, toasted
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon lemon zest, from 1 lemon
1 tablespoon kosher salt
1 (2 1/2 pound) head cauliflower
3 tablespoons olive oil

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1 1/2 cups finely grated Parmigiano Reggiano cheese

Instructions

Preheat the oven to 425 degrees F.
In a mortar and pestle or spice grinder, finely grind the fennel seeds. Stir in the oregano, garlic powder, lemon zest and salt. Set aside
Trim the cauliflower so the stem is flush with the florets and all the leaves are removed. Cut the head in half through the stem then cut each half into 2 inch “steaks”. Drizzle the steak evenly with the oil and season all sides evenly with the salt mixture. Place the steak on a rimmed baking sheet and roast for 25 minutes. Flip the steaks and top with the grated cheese. Each slice should be very coated with the packed cheese.
Return the cauliflower to the oven and cook until the cheese is golden brown and bubbly and the cauliflower is tender, another 20 minutes. Serve as is or topped with your favorite marinara.