I lose weight making these Cheesy Cauliflower Steaks

Ingredients

• 1 large head Cauliflower (Trim leaves, cut core, slice into 1‑inch thick steaks (2‑3 per head))
• 2 tablespoons Olive Oil (Extra‑virgin, for brushing both sides)
• 0.25 cup Parmesan Cheese (Freshly grated for best flavor)
• 1 cup Mozzarella Cheese (Low‑moisture shredded mozzarella for melt)
• 1 teaspoon Salt (Kosher or sea salt)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 0.5 teaspoon Garlic Powder (Optional, adds depth)
• 0.5 teaspoon Smoked Paprika (Adds smoky flavor)

Instructions

1. Slice the Cauliflower

   Trim the leaves, cut off the base to keep the core intact, then slice the head into 1‑inch thick steaks. You should get 2‑3 good steaks; keep any remaining florets for another use.

   Time: PT5M

2. Preheat the Oven (or Air Fryer)

   Set the oven to 425°F (220°C) and let it preheat while you season the steaks. If using an air fryer, preheat to 400°F (200°C).

   Time: PT5M

   Temperature: 425°F

3. Season the Steaks

   Place the cauliflower steaks in a mixing bowl. Brush both sides generously with olive oil, then sprinkle grated Parmesan, salt, pepper, garlic powder, and smoked paprika. Press the cheese lightly so it adheres.

   Time: PT5M

4. Roast Until Fork‑Tender

   Line the baking sheet with parchment paper, arrange the steaks in a single layer, and roast for 15‑20 minutes, flipping halfway through, until a fork slides in easily and the edges are golden.

   Time: PT20M

   Temperature: 425°F

5. Add Mozzarella and Melt

   Remove the sheet, sprinkle shredded mozzarella evenly over each steak, and return to the oven for another 3‑5 minutes, or until the cheese is bubbly and melted.

   Time: PT5M

   Temperature: 425°F

6. Serve

   Transfer the cheesy cauliflower steaks to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

10g

Carbohydrates

10g

Fat

12g

Fiber

4g