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Crispy Parmesan Cauliflower Steaks with Lemon Yogurt Drizzle

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45min

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4 servings

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Thick cauliflower steaks roast until caramelized and crisp, then wear a savory Parmesan crust that melts into a golden, lacy edge. A cool lemon-garlic yogurt drizzle adds tang and silk to every bite, balancing the rich, toasty cheese. Simple ingredients transform into a showy, restaurant-level plate with irresistible texture. Serve as a luxurious vegetarian main that feels indulgent yet clean.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.

2
Slice Cauliflower Steaks

Trim leaves and a thin slice from the base. Cut cauliflower top-to-stem into 1 1/2 inch steaks.

3
Oil and Season Steaks

Brush both sides with olive oil. Sprinkle salt, black pepper, and paprika evenly.

4
Roast First Side

Arrange steaks on the sheet. Roast 15 minutes until edges start to brown.

5
Grate Parmesan

Use a box grater to grate Parmesan into fine shreds.

6
Flip and Crust

Flip steaks. Press grated Parmesan onto the tops to cover.

7
Roast to Crisp

Roast 12 to 15 minutes until cheese is deeply golden and lacy and stems are tender.

8
Make Lemon Yogurt

Add Greek yogurt to a bowl. Zest lemon, then cut in half and squeeze in the juice. Mince garlic and stir in. Add remaining black pepper. Mix until smooth.

9
Plate and Drizzle

Transfer steaks to plates. Spoon lemon yogurt over the hot Parmesan crust. Serve immediately.

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