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 flavour 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 it is very golden and has lots of dark spots. The darker it is, the more flavour it will have.
- Don't be shy with the salt. Salt helps coax out the natural flavour of whatever it is you are cooking. Don't miss it.
- Use real parmesan and real lemon. Real food makes all the difference.
If you're obsessing over cauliflower like I am, make sure to check out these other TEM recipes:
- Cauliflower ‘Polenta' with Mushrooms and Hazelnuts
- Whole Roasted Sesame Ginger Cauliflower
- Curried Lime Cauliflower Bites
- Cauliflower Fried ‘Rice'
- Skinny Cauliflower Chili Cheese Dip
And writing out that list just confirmed that I must have a problem. 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!
If you make these Lemon Parmesan Cauliflower Steaks, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you guys create!
- 1 large head of cauliflower
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon sea salt
- ½ cup freshly grated parmesan cheese
- ¼ cup pine nuts
- 1 tablespoon fresh thyme leaves
- 1 lemon
- Parsley, for garnish
- Preheat the oven to 420 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. 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.
- 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.
- Serve the cauliflower with the remaining lemon squeezed over the top, a drizzle of olive oil and a little parsley for garnish.
Kristen Stevens
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Hi, I’m Kristen! 
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!!!