Description
Thick cauliflower slices roasted until caramelized and tender, then topped with a rich cheese sauce and fresh herbs. A simple yet elegant veggie main dish or side!
Ingredients
Scale
- 1 large head cauliflower
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Salt & black pepper, to taste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk (warm)
- 1 ½ cups shredded cheddar cheese (or Gruyère for extra flavor)
- ¼ cup grated Parmesan cheese
- ½ tsp mustard powder (optional, for depth)
- Fresh parsley or thyme, chopped (for garnish)
- Extra Parmesan, grated (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Remove outer leaves from cauliflower and trim the stem slightly (keeping the core intact). Slice into 1-inch thick ‘steaks.’
- Brush steaks with olive oil, then sprinkle garlic powder, paprika, salt, and pepper. Arrange on a baking sheet lined with parchment paper. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warm milk until smooth and slightly thickened. Stir in cheddar, Parmesan, mustard powder, salt, and pepper until creamy.
- Transfer roasted cauliflower steaks to a platter. Drizzle generously with cheese sauce and sprinkle with fresh herbs and Parmesan.
- Enjoy hot as a main dish or as a rich side to grilled meats or pasta.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- Leftover cheese sauce can be stored in the refrigerator for up to 3 days.
- This dish pairs well with a light salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg