Entrée: Italy – Steak di Cavolfiore alla Parmigiana (Cauliflower Steaks Parmigiana)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

1–2 large cauliflower heads (about 1.5–3 lb total / 680–1,360 g total), trimmed and cut into 3 / 4–1 inch (2–3 cm) steaks (plus leftover florets)
3–4 tbsp (45–60 ml) olive oil
Salt, black pepper, and red pepper flakes to taste
2 cups (300–400 g) good marinara or tomato sauce
3 / 4–1 cup (80–100 g) finely grated Parmesan
Fresh parsley or basil for garnish

Instructions

1. Preheat oven to 220°C (425°F). Brush both sides of cauliflower steaks with olive oil, season with salt, pepper and a pinch of red pepper flakes.
2. Arrange steaks on a rimmed baking sheet and roast 20–25 minutes, flipping once, until deeply golden and tender.
3. Warm the marinara in a small pan; season to taste.
4. Transfer roasted steaks to an ovenproof dish, spoon warmed marinara over each, sprinkle generously with Parmesan.
5. Broil 2–4 minutes until cheese softens and edges brown slightly.
6. Garnish with chopped parsley or basil and serve immediately with crusty bread or a salad.