Step 1: Prep the Cauliflower

Start by preheating your oven to 425°F (220°C). Remove the outer leaves from the cauliflower head and trim the base so it sits flat on your cutting board. Using a sharp knife, slice the cauliflower vertically into 1-inch thick steaks. You should get about 2 to 4 steaks from a single head, depending on size.

Tip: Don’t discard the leftover florets—they can be roasted alongside the steaks or saved for another meal!

Step 2: Season the Steaks

Lay the cauliflower steaks flat on a parchment-lined baking sheet. Brush both sides with olive oil, then sprinkle evenly with garlic powder, paprika, salt, and pepper. Rub the seasoning in gently with your hands or the brush to ensure full coverage.

Step 3: Roast the Cauliflower

Place the seasoned cauliflower steaks in the preheated oven and roast for 20–25 minutes, flipping halfway through to ensure even browning. You want the edges to caramelize and become golden brown while the centers remain tender.

Pro Tip: If you like extra crispiness, broil for the last 2–3 minutes—but keep an eye on them!

Step 4: Add the Cheese

Once the steaks are roasted to your liking, remove them from the oven. Sprinkle the mozzarella, cheddar, and Parmesan evenly over the top of each steak. Return to the oven and bake for another 5–8 minutes, until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Let the steaks cool for a minute or two. Sprinkle freshly chopped parsley or chives on top for a burst of color and freshness. Serve hot as a main dish or side.