cauliflower steaks in a cast iron skillet on a wooden table

Move over meat — by marinating and roasting (much like you might with meat), this cauliflower “steak” is hearty enough to steal the center-of-plate stage.

Serves: 4

  • 2 tablespoons Parmesan cheese, shredded
  • 3-1/4 tablespoons honey
  • 2 fresh garlic cloves, minced
  • 1-1/4 teaspoons dried basil
  • 1/8 teaspoon of salt
  • 2-1/2 teaspoons canola or olive oil
  • 1 large head of cauliflower

Preheat oven to 425 degrees F.

In a small mixing bowl, combine parmesan cheese, honey, minced garlic, dried basil, and oil. Set aside.

Wash, dry, and remove the leaves from the head of cauliflower. Cut cauliflower in half slicing through the center of the whole head. Take each half and slice again to create a 1-inch steak. Reserve any florets from each side for another use. Lay each piece flat parchment-lined baking sheet, cut side down.

Lightly brush both sides of the cauliflower steaks with the parmesan honey mixture. Roast the cauliflower in the oven until it becomes golden brown and slightly crispy, about 30-40 minutes, flipping once to cook both sides of the cauliflower steak evenly.