Main dish, vegetarian

Balsamic-Parmesan Cauliflower Steaks


These balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner. Dried oregano and fresh thyme and rosemary flavor the cauliflower. Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.
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Prep time 15
Cook Time 25
Total Time 40
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Nutritional Information

Makes: 6 Servings
Calories 179kcal
Fat 12g
Saturated Fat 3g
Cholesterol 9mg
Sodium 338mg
Carbohydrates 13g
Dietary Fiber 4g
Total sugars 5g
Protein 7g


STEP 1 Preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; slice lengthwise into 3/4-inch-thick slices. Arrange the slices in an even layer on the prepared baking sheets. (Some florets will come off as you slice; reserve for another use.)
STEP 2 Stir oil, thyme, rosemary, oregano, garlic and pepper together in a small bowl. Brush the tops of the cauliflower slices evenly with the oil mixture. Sprinkle evenly with salt. Bake until the cauliflower starts to brown, about 15 minutes. Drizzle evenly with vinegar and sprinkle with Parmesan. Continue baking until the cauliflower is golden brown and tender, about 10 minutes. Serve immediately.
© Dotdash Meredith. All rights reserved. Used with permission.


2 medium heads cauliflower

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon dried oregano

1 teaspoon grated garlic

½ teaspoon ground pepper

¼ teaspoon salt

3 tablespoons balsamic vinegar

¾ cup finely grated Parmesan cheese

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