Lemon Parmesan Cauliflower Steaks
These well-roasted Lemon Parmesan Cauliflower Steaks with Pine Nuts and Thyme make a flavor-packed and healthy main or side dish. Plus, it's gluten-free and vegetarian. You will LOVE it!
Do you think it's possible to have a cauliflower addiction?
I've been so obsessing over cauliflower lately that I'm beginning to wonder.
It's funny. Until about two years ago, I don't think I ever once made cauliflower. The only time I even liked it at all was when my mom made it and smothered the whole mushy thing in cheese sauce. Ok ok, who am I kidding; I liked the cheese sauce.
Just in case you're still on the fence about cauliflower, I'm going to beg you to give it another shot. Promise me you'll roast it until it is golden with lots of yummy dark brown spots. Those dark spots you see are where the flavor is. They're so good I almost can't deal.
Just before these cauliflower steaks are ready to come out of the oven, you cover them in salty parmesan cheese, creamy pine nuts, and lemon juice. You could easily make this as a simple vegetarian main dish or serve as a side dish beside a real steak.
Disclaimer: cauliflower steaks don't taste or resemble a real steak in any way. I think they're even tastier.
I love the presentation of cauliflower steaks, but you could easily cut them into smaller pieces if you're feeding a crowd.
Some tips for making cauliflower steaks
- Cut the cauliflower in half first, then each half again. If it's important to you that the cauliflower steaks remain whole, be very careful when you make the second cut. Have a look and make sure that you're cutting up the stem. If you look closely at the pictures, you'll see that there are three steaks and a bunch of other big pieces. Clearly, I wasn't careful enough this time.
- Don't skimp on the oil.
- Let the cauliflower steaks hang out in the oven until they are very golden and has lots of dark spots. The darker they are, the more flavor they will have.
- Don't be shy with the salt. Salt helps coax out the natural flavor of whatever it is you are cooking. Don't skip it.
- Use real parmesan and real lemon. Real food makes all the difference.
Also, try these delicious cabbage steaks!
This is the 6th cauliflower recipe I've shared with you in the past two months. Thank you guys for being awesome and putting up with my obsession! To be fair, the world is going through a cauliflower phase and it isn't going to let up any time soon.
If you love cauliflower as much as I do, check out all my cauliflower recipes here!
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More Delicious Cauliflower Recipes:
- Cauliflower ‘Polenta' with Mushrooms and Hazelnuts
- Whole Roasted Sesame Ginger Cauliflower
- Curried Lime Cauliflower Bites
- Cauliflower Fried ‘Rice'
- Skinny Cauliflower Chili Cheese Dip
Lemon Parmesan Cauliflower Steaks
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 large cauliflower
- 1 tablespoon olive oil, plus more to serve
- 1 teaspoon sea salt
- ½ cup grated parmesan cheese
- ¼ cup pine nuts
- 1 tablespoon fresh thyme
- 1 lemon
- Parsley, to serve
Instructions
- Preheat the oven to 425 degrees. Line a baking tray with parchment paper.
- Cut the head of cauliflower in half then cut each half once again so that you have four large pieces. Place them on the baking sheet and drizzle them with one tablespoon of olive oil and sprinkle with salt.1 large cauliflower, 1 tablespoon olive oil, 1 teaspoon sea salt
- Roast the steaks for 30 minutes then flip them over and roast them for another 15 minutes. They should be nice and dark brown in many spots.
- Remove the cauliflower from the oven and sprinkle the parmesan cheese, pine nuts, and thyme leave evenly over each steak. Squeeze half a lemon over the steaks. Put the cauliflower back in the oven for 5 minutes, or until the parmesan has melted and the pine nuts are toasted.½ cup grated parmesan cheese, ¼ cup pine nuts, 1 tablespoon fresh thyme
- Serve the cauliflower with the remaining lemon squeezed over the top, a drizzle of olive oil, and a little parsley.1 lemon, Parsley
Epic!! I added two cloves of crushed garlic in a bowl with the pine nuts, lemon juice and a half a teaspoon of oil, then added that in the last 5 minutes with the parmesan.
I make this exactly as instructed, and it’s fantastic. Our favourite way to eat cauliflower!
This is awesome! I’ve made it several times over the years ❤️
That was lovely. I sautéed some mushrooms with a small amount of scallions/thyme/black pepper and sherry to go along with it. I served the mushrooms over crusty warmed slices of baguette. Wonderful meal.
What a perfect way to serve these!
I made the cauliflower steaks this evening and it was delicious. So much so, that my friend, that usually does not like cauliflower loved it! Thank you Kristen for this recipe, from another nurse.
That’s so great to hear! I love when a recipe can transform a former cauliflower hater!!
This was gorgeous!! Will be making it over and over again!!!!
I’m so happy you enjoyed it. Cauliflower is the best, isn’t it?!!
This looks amazing! I have never had much luck with cauliflower but I am putting some in the garden this year and I will be trying this. Thanks Kristen
I’ll cross my fingers that you get lots of big tasty cauliflowers this year!
Cauliflower steaks! Brilliant! Love the addition of pine nuts! Gorgeous photography as usual!
Thanks, Suzy! You just put a big smile on my face. 🙂
I want this right now!!! Looks so amazing and so simple. Can’t wait to try it.
I am obsessed with cauliflower too!!! Favorite ways to prepare are “ricing” it and making a filling to stuff poblano peppers with. The filling is a mix of cauliflower “rice”, black beans, corn, ,jalapenos and whatever spices you want. Stuff poblanos and sprinkle with cheese. Don’t forget the salsa and avocados. mmm! Another way is roasted and topped with an anchovy/bread crumb topping. Can’t wait to try this one!
I love making rice from cauliflower! I haven’t tried using to stuff veggies yet but that’s a great idea!!
Hi, Kristen.
This is fantastic! I had to check through the list of other cauliflowers recipes on your blog before making this comment. My initial concern was with the cheese (being an healthy recipe freak), but then the processing is safe so I’d say it’s a good choice.
Thanks for sharing.
I too try to take it easy on the cheese, but sometimes a little is just so good. 🙂
I’ve been meaning to try this for ages!! You’ve totally inspired me. Cauliflower never looked so sexy!!
Sexy cauliflower … I love it!!!