Roasted Cauliflower

These thick cauliflower steaks are fabulous next to a green salad, and have enough flavor that you won’t even miss the meat. If you want to make this a vegan meal, you can add nutritional yeast on top or you can use cashew cheddar.


1 head of cauliflower, cleaned, and sliced into thick steaks (about one to one and a half inches, in one head you can probably get 4-5 slices depending on thickness and ease of cutting)

1/2 cup panko bread crumbs

1/4 cup cheese of choice (I used parmesan)

Olive oil, for greasing and for spreading on cauliflower steaks, about 2 tablespoons

Salt and pepper, to taste


Preheat oven to 350 degrees. In a shallow baking dish or parchment paper, place cut cauliflower steaks. Top with olive oil. Top with cheese and panko bread crumbs. Roast for 15-20 minutes.  Top as desired with more cheese, salt and pepper.  Service with a fresh green salad.

This is a simple, perfect recipe that really feels like winter.





One Comment to “Roasted Cauliflower”

  1. Cauliflower is definitely one of my favorite roasted vegetables!

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