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Crispy Parmigiano Reggiano Roasted Cauliflower Steaks
Category
Vegetables
Prep Time
20 minutes
Cook Time
45 minutes
Ingredients
- 2 teaspoons fennel seeds, toasted
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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
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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.
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