Thick cauliflower steaks roast to a golden, deeply caramelized crust while staying tender inside, with a nutty bite from toasted Parmesan. A bright, tangy herb yogurt brings cool creaminess and a lemony lift. Warm and satisfying, these make a hearty vegetarian main or an impressive side for weeknight dinners and small gatherings. Serve with a green salad, crusty bread, or alongside roasted chicken for a simple, crowd-pleasing plate.
Ingredients
- 1 large head cauliflower (about 2–2½ lb), trimmed and cored
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- ¾ cup freshly grated Parmesan, divided
- Salt and freshly ground black pepper
- 1 lemon (zest plus 1 tbsp juice)
- ¾ cup plain Greek yogurt
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives or green onions
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil it.
- Slice the cauliflower into ¾-inch thick steaks from the center; reserve any loose florets for roasting alongside the steaks.
- In a small bowl, whisk together olive oil, minced garlic, smoked paprika, red pepper flakes, half the Parmesan, lemon zest, and a good pinch of salt and pepper.
- Brush the mixture over both sides of each cauliflower steak and toss the reserved florets to coat as well. Arrange everything in a single layer on the prepared sheet.
- Roast for 20–28 minutes, flipping the steaks once halfway through, until edges are deeply browned and the centers are tender when pierced with a fork. Sprinkle the remaining Parmesan over the cauliflower during the last 5 minutes of roasting.
- While the cauliflower roasts, combine Greek yogurt, lemon juice, chopped parsley, chives, and a pinch of salt in a small bowl; adjust seasoning to taste.
- Remove the cauliflower from the oven and let rest 1–2 minutes. Spoon or dollop the herb yogurt over each steak and scatter extra parsley and a squeeze of lemon before serving.
- Serve immediately with a simple salad or as a side to roasted meat; leftover yogurt keeps covered in the fridge for up to 3 days.
Tips or Variations
- For extra char, finish the steaks under a hot broiler for 1–2 minutes—watch closely so they don’t burn.
- Add a sprinkle of toasted breadcrumbs or chopped toasted almonds for crunch, or swap Parmesan for Pecorino for a sharper flavor.