Wisconsin blogger Erin Clarke gives cauliflower "steaks" the chicken Parm treatment in her new book, The Well Plated Cookbook.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

20 mins
1 hr
2 main dish; 4 side dish


Ingredient Checklist


Instructions Checklist
  • Place racks in center and upper third of oven; preheat to 425°. Trim leaves and base off cauliflower so it is flat on the bottom. Starting at the center, slice the head into 1-inch-thick "steaks." Arrange the steaks (plus any loose florets) in a single layer on a large rimmed baking sheet. In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Brush over both sides of all the cauliflower. Place loose florets cut sides down.

  • Roast cauliflower on center rack for 20 minutes; remove from oven. With a thin spatula, gently turn steaks and florets, then sprinkle with Parmesan. Return pan to the oven and continue roasting until cheese turns golden and cauliflower is tender and caramelized, 18 to 20 minutes. Remove pan and set oven to broil.

  • Spoon marinara sauce over cauliflower. Sprinkle with mozzarella. Broil (on the upper-third oven rack) until cheese is melted and turning golden, 1 to 3 minutes. (Watch it closely!) Sprinkle with basil and serve with whole-wheat pasta, zucchini noodles or bread and extra sauce, if you like. PS: If you have leftovers, it's worth the time to reheat in an oven (400° for 8 to 10 minutes) to re-crisp the edges.


If you're out of Italian seasoning, use a mix of dried oregano and basil, plus a smidge of thyme.


Clarke aims for efficiency. This recipe uses garlic powder (fresh garlic can burn at high temps, anyway) and jarred pasta sauce (a good-quality sauce is low in added sugar and you can pronounce all the ingredients).

Nutrition Facts

526 calories; fat 36g; cholesterol 47mg; saturated fat 11g; carbohydrates 32g; mono fat 19g; poly fat 4g; insoluble fiber 9g; sugars 13g; protein 25g; vitamin a 1467.5IU; vitamin c 142.9mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 6.8mg; vitamin b6 0.9mg; folate 190.7mcg; vitamin b12 0.6mcg; sodium 1563mg; potassium 1534mg; calcium 619mg; iron 2.8mg.