Oven-Baked Cauliflower Steaks with Mozzarella
Turn humble cauliflower into a flavorful, cheesy masterpiece! These Oven-Baked Cauliflower Steaks with Mozzarella are crispy on the edges, tender in the middle, and topped with golden, melty cheese. Roasted to perfection and seasoned with herbs and garlic, they make a healthy yet indulgent meal that’s low-carb, gluten-free, and full of Mediterranean charm.
Perfect as a meatless main, side dish, or appetizer — even cauliflower skeptics will love this one!
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Ingredients
1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)
½ teaspoon dried oregano
Salt and black pepper, to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese (optional, for extra flavor)
2 tablespoons fresh parsley or basil, chopped (for garnish)
Optional topping: A drizzle of marinara sauce or balsamic glaze before serving
Instructions
Preheat oven:
Set to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the cauliflower:
Remove the outer leaves and trim the stem, keeping the core intact.
Slice the cauliflower vertically into 1-inch-thick “steaks” (you’ll get about 3–4 from one head).
Season:
Place the steaks on the baking sheet. Brush both sides with olive oil and sprinkle with garlic powder, paprika, oregano, salt, and pepper.
Roast:
Bake for 20 minutes, flipping halfway through, until the cauliflower is tender and golden.
Add cheese:
Remove from oven, top each steak with mozzarella and a little Parmesan, then return to the oven for another 5–7 minutes, or until the cheese is melted and bubbly.
Garnish & serve:
Sprinkle with chopped parsley or basil and serve warm.
Air Fryer Method
Temperature: 375°F (190°C)
Time: 15–18 minutes
Add cheese in the last 3–4 minutes of cooking until melted.
Tips for Perfect Cauliflower Steaks
Choose a large, firm cauliflower: This ensures you get big, even “steaks” that hold their shape during baking.
Slice carefully: Use a sharp knife and cut straight through the core to keep the florets attached.
Don’t overcrowd the pan: Give each steak space to roast evenly and get those crispy edges.
Roast, don’t steam: Make sure your oven is fully preheated. High heat gives a golden, caramelized surface instead of soggy cauliflower.
Cheese timing matters: Add mozzarella only in the last few minutes of baking — this keeps it melty and prevents burning.
Add a flavor boost: Sprinkle with chili flakes, drizzle balsamic glaze, or top with pesto for a gourmet touch.
Serving Suggestions
As a main dish: Serve your cauliflower steaks with a side of mixed greens or Mediterranean quinoa salad for a light, satisfying meal.
With sauce: Pair with marinara, garlic yogurt sauce, pesto, or lemon-tahini drizzle for extra flavor.
As a side: They’re perfect alongside grilled chicken, baked salmon, or roasted chickpeas.
Make it Italian-style: Add a spoonful of marinara and fresh basil before melting the mozzarella for a Cauliflower Parmesan twist.
Presentation tip: Garnish with chopped parsley, a sprinkle of red pepper flakes, and a drizzle of olive oil or balsamic reduction right before serving..
Nutrition (per serving, 4 servings)
- Calories: ~160
- Protein: 8g
- Carbs: 10g
- Fat: 10g
- Fiber: 3g
Would you like me to add a serving suggestion (like what to pair it with — salad, grains, or sauce)?