Last Updated on September 6, 2025 by Sabrina Currie
With big bold flavors of a Welsh rarebit, these crispy cheesy cauliflower steaks are easy, healthy and fast. Cauliflower steaks are a great vegetarian sheet pan meal with the earthy flavor of cabbage and melty, crispy cheese that will rival any real steak. It's a main dish everyone will love but also makes a perfect side dish.
Why You'll Love This Recipe
This recipe turns a simple head of cauliflower into a hearty vegetarian steak with layers of flavor and texture. Thick slices of cauliflower are brushed with a quick and easy marinade, roasted until fork tender, topped with mozza and cheddar and popped back into the oven until bubbly and golden. Crispy edges and cheesy goodness make every bite irresistible.
Layering the ingredients on skips the fuss of making a cheese sauce. These are easy enough that anyone can make them.
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Recipe Ingredients
These vegetarian steaks are an easy way to get dinner on the table quickly and the flavor combination of onion, mustard and garlic powder with smoky paprika and a hint of hot sauce brings lots of depth. With simple ingredients and easy steps, this recipe is perfect for a cozy night in without any fuss.
- Cauliflower Steaks - Buy the largest cauliflower you can find. Thick, center-cut 'steaks' will hold together best in the oven for a firm, meaty texture.
- Cheddar Cheese - Cheddar brings punchy, savory depth with a meltability that gives a bubbly, golden crust that clings to the cauliflower and creates delicious crispy edges. Use mild, medium or old but I don't recommend low-fat because it won't melt as well.
- Mozzarella Cheese - Mozzarella has great melt and stretch that makes every bite feel extra indulgent. It's mild flavor lets the bold cheddar and Worcestershire shine.
- Paprika - This warm spice adds gentle heat and a mild sweet-smoky scent to the cheese mixture. It's bright crimson color accentuates the bright orange bubbly cheese.
- Worcestershire Sauce - It only takes a little Worcestershire to deliver umami, tang and a touch of molasses-like sweetness to round out the cheesy topping. It adds depth of flavor without making the cauliflower too heavy or salty.
See recipe card for quantities.
Substitutions + Variations
Cheesy, melty and crispy, roasted cauliflower steaks make an impressive side or main course. They're also a great way to get kids and picky eaters to eat their veggies. Read on for a few substitutions and variations you can try.
- Cheese - Cheddar and mozza are family friendly but to take it to a new (adult) level, try swapping the cheddar for gruyere or fontina. To swap out the mozzarella, substitute provolone.
- The Steak - Cauliflower is awesome but you can change it up. Try cabbage steaks but be sure to leave the stem on when slicing so they stay together when roasting. Rounds of ½" thick zucchini or summer squash are also tasty but reduce the initial roasting time to 10 minutes before adding cheese and be aware, they will be much softer than cauliflower steaks.
How To Video
Step-by-Step Instructions
Step 1. Preheat the oven to 400° F. Add the olive oil, garlic powder, mustard powder, paprika, Worcestershire sauce, hot sauce, salt and pepper to a small bowl.
Step 2. Whisk the seasoning together well.
Step 3. On a cutting board, slice the cauliflower into ½" thick steaks with large sharp knife. Place the cauliflower steaks and any remaining cauliflower florets on a large, parchment lined baking sheet or rimmed cookie sheet.
Step 4. Use a pastry brush to brush each side with the olive oil mixture. Add 2 tablespoons of water to the pan (so that the cauliflower steaks don't dry out before cooking and softening) and place them in the preheated oven.
Step 5. Roast until the cauliflower is fork tender and the bottom of the cauliflower is getting golden brown, about 15-20 minutes.
Step 6. Remove from the oven, flip the cauliflower steaks with a spatula and top with the shredded cheese mixture.
Step 5. Place back in the oven until the cheese is bubbly and starting to brown, approximately 10 more minutes.
Step 6. Remove from oven and serve right away while hot.
Serve up these versatile crispy cheesy cauliflower steaks as a vegetarian main course with a crisp green salad and roasted potatoes or as a perfect side dish with grilled or roasted chicken or a real steak.
Leftover uncooked cauliflower can be finely chopped and used for a great cauliflower salad or cauliflower rice. Any leftover cheesy baked cauliflower can be stored in the fridge for up to 4 days and reheated in a cast iron or nonstick pan or the oven.
Cook's Tip
Leave the whole stem or core on the cauliflower until you've sliced the cauliflower steaks to help them stay together. Once sliced, you can trip off any excess or tough parts that you don't want to keep but keep the center core intact to hold it all together.
Recipe FAQs
A thick cross-section slice from the center of a whole cauliflower head, roasted until tender with caramelized edges. One cauliflower usually yields 2-3 intact center steaks. You can also roast the smaller outer florets alongside or use them in other recipes (cauliflower rice or salad).
Cauliflower has a lot of moisture in it so avoid overcrowding the pan, too low of an oven temperature, or too little oil.
Yes you can! They will all work equally well though the colors won't stay as vibrant after roasting.
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If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Crispy Cheesy Cauliflower Steaks-Easy, Healthy, Fast
Ingredients
- 1 large head of cauliflower
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- ½ teaspoon each salt and pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 400° F. Whisk together the olive oil, garlic powder, mustard powder, paprika, Worcestershire sauce, hot sauce, salt and pepper.
- Slice the cauliflower into ½" thick steaks with large sharp knife. Place the cauliflower steaks (and the remaining cauliflower florets) on a large, parchment lined baking sheet or baking dish and use a pastry brush to brush each side with the olive oil mixture. Add 2 tablespoons of water to the pan and place them in the preheated oven.
- While the cauliflower is roasting, toss the shredded cheeses and onion powder together.
- Roast until the cauliflower is fork tender and the bottom of the cauliflower is getting golden brown, about 15-20 minutes Remove from the oven, flip the cauliflower steaks with a spatula and top with the shredded cheese mixture. Place back in the oven until the cheese is bubbly and starting to brown, approximately 10 more minutes. Remove from oven and serve right away while hot.
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