These balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.

Julia Levy
EatingWell.com, January 2021

Gallery

Credit: Victor Protasio

Recipe Summary test

active:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; slice lengthwise into ¾-inch-thick slices. Arrange the slices in an even layer on the prepared baking sheets. (Some florets will come off as you slice; reserve for another use)

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  • Stir oil, thyme, rosemary, oregano, garlic and pepper together in a small bowl. Brush the tops of the cauliflower slices evenly with the oil mixture. Sprinkle evenly with salt. Bake until the cauliflower starts to brown, about 15 minutes. Drizzle evenly with vinegar and sprinkle with Parmesan. Continue baking until the cauliflower is golden brown and tender, about 10 minutes. Serve immediately.

Equipment

Parchment paper

Nutrition Facts

179 calories; fat 12g; cholesterol 9mg; sodium 338mg; carbohydrates 13g; dietary fiber 4g; protein 7g; sugars 5g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 124IU.
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