Baked Cauliflower Steak with Garlic Parmesan
Thick-cut cauliflower steaks roasted until golden, then topped with a savory garlic and Parmesan crust for a satisfying vegetarian main. This Mediterranean-inspired vegetarian recipe (low carb), ready in about 45 minutes, pairs cauliflower, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head (2 lbs) cauliflower
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1 tbsp, chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Cast-iron skillets worth buying → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut cauliflower head into 1-inch thick slices, removing core if needed. Place on a parchment-lined baking sheet.
- Step 2: Brush cauliflower slices with 2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 20 minutes until edges are golden and tender when pierced with a fork.
- Step 3: Remove from oven and sprinkle 3 minced garlic cloves, 1/4 cup grated Parmesan, and 1 tbsp chopped parsley evenly over the top. Return to oven for 5 minutes until cheese melts and garlic is fragrant.
