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!

Lemon Parmesan Cauliflower Steaks

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.

Lemon Parmesan Cauliflower Steaks

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

  1. 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.
  2. Don't skimp on the oil.
  3. 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.
  4. 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.
  5. Use real parmesan and real lemon. Real food makes all the difference.

Lemon Parmesan Cauliflower 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!

Lemon Parmesan Cauliflower Steaks

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Lemon Parmesan Cauliflower Steaks

Lemon Parmesan Cauliflower Steaks

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


These well-roasted lemon parmesan cauliflower steaks with pine nuts and thyme make a flavor-packed and healthy main or side dish. You will LOVE it!



  • 1 large head of cauliflower
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 teaspoon sea salt
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup pine nuts
  • 1 tablespoon fresh thyme leaves
  • 1 lemon
  • Parsley, for garnish


  1. Preheat the oven to 420 degrees. Line a baking tray with parchment paper.
  2. Cut the head of cauliflower in half then cut each half once again so that you have four large pieces. You can trim the rounded sides of the two outer pieces if you like. Place them on the prepared baking sheet and drizzle them with the one tablespoon of olive oil.
  3. 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.
  4. 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.
  5. Serve the cauliflower with the remaining lemon squeezed over the top, a drizzle of olive oil, and a little parsley for garnish.