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Delicious Creamy Garlic Parmesan Cauliflower Steaks recipe photo

Creamy Garlic Parmesan Cauliflower Steaks

This Creamy Garlic Parmesan Cauliflower Steaks recipe is a deliciously rich, veggie-forward dish with tender roasted cauliflower and a luscious garlicky Parmesan cream sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head of cauliflower
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • fresh parsley for garnish

Equipment

  • Baking sheet
  • Sharp knife
  • Large skillet
  • Grater
  • Small bowl
  • Spatula or tongs

Method
 

Prepare the Cauliflower Steaks
  1. Remove the green leaves from the cauliflower and trim the stem so it can sit flat. Place the cauliflower upright on a cutting board and slice it into 3/4-inch thick steaks, yielding about 3-4 steaks.
Roast the Cauliflower
  1. Preheat the oven to 425°F (220°C). In a small bowl, mix olive oil, salt, pepper, and paprika. Brush both sides of the cauliflower steaks with the seasoned olive oil and place them on a baking sheet lined with parchment paper. Roast for about 20 minutes, flipping halfway, until golden and tender with crispy edges.
Make the Creamy Garlic Parmesan Sauce
  1. Heat a large skillet over medium heat. Add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Lower heat and stir in grated Parmesan cheese, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly. Add a tablespoon of cream or water if too thick.
Combine and Serve
  1. Transfer the roasted cauliflower steaks to the skillet with the creamy sauce. Spoon the sauce generously over each steak and warm together for 1-2 minutes. Garnish with freshly chopped parsley and serve.

Notes

  • Use thick cauliflower steaks (about 3/4-inch) to prevent breaking during roasting.
  • Flip the steaks halfway through roasting for even caramelization and texture.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet with extra sauce.
  • For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast or vegan cheese.
  • Add a pinch of red pepper flakes or fresh herbs like thyme to customize the sauce flavor.