Mediterranean Cauliflower Parmesan Steaks
Ingredients
The Cauliflower Steaks:
1 Large head of cauliflower, cut into 1-inch thick “steaks”
2 tbsp Extra virgin olive oil
1 tsp Garlic powder
1 tsp Dried oregano
Salt and black pepper, to taste
The Mediterranean Toppings:
1 cup Marinara sauce (or rich tomato sauce)
1 cup Mozzarella cheese, shredded
¼ cup Parmesan cheese, finely grated
2 tbsp Kalamata olives, pitted and chopped
1 tbsp Pine nuts, toasted
Fresh parsley or oregano, finely chopped for garnish
Instructions
Prep and Roast the Steaks: Preheat your oven to 200°C (400°F). Carefully slice the cauliflower head through the center into thick, intact steaks. Place them on a large baking sheet or directly into a seasoned cast-iron skillet. Brush both sides generously with extra virgin olive oil, and season evenly with garlic powder, dried oregano, salt, and black pepper. Roast for 15–20 minutes until the edges are golden and the stem is tender when pierced with a fork.
Layer the Flavors: Remove the skillet or baking sheet from the oven. Spoon a thick layer of marinara sauce across the top of each roasted cauliflower steak. Scatter the chopped Kalamata olives and toasted pine nuts evenly over the sauce.
The Cheesy Blanket: Pile a generous amount of shredded mozzarella over the toppings, and finish with a dusting of freshly grated Parmesan cheese.
Bake to a Golden Bubble: Return to the oven and bake for another 8–10 minutes (or broil on high for 2–3 minutes) until the cheese is completely melted, bubbling, and beautifully browned.
Plate and Serve: Garnish the hot steaks with fresh chopped parsley or oregano. Use a wide metal spatula to carefully lift a steaming cauliflower steak—watching the dramatic, gooey cheese pull stretch away from the cast-iron skillet—and transfer it cleanly onto a dark gray serving plate. Serve hot.
