¼ cupgrated parmesan cheese,or more to taste, optional
Instructions
Preheat oven to 400ºF. Line a sheet pan with parchment or foil for easy clean up, or spray with nonstick cooking spray (see note).
Wash cauliflower and trim tough outer leaves from cauliflower and bottom part of the stem.
Cut cauliflower into 1-inch “steaks” - you should get 2 to 3 from each head of cauliflower. Arrange on prepared baking pan, along with the smaller pieces, in a single layer.
In small bowl, mix olive oil, garlic powder, oregano, parsley, salt and pepper.
Brush the top sides of the cauliflower with oil mixture, flip the slices over, and brush the other side with oil. Remember to give the smaller pieces a coat of the oil mixture too.
Bake for 15 minutes. Flip and bake an additional 10-15 minutes or until cauliflower is tender and browned. If desired, sprinkle with parmesan cheese immediately upon removing from oven.
Serve immediately with desired toppings. We love chimichurri (see notes).
If you want your cauliflower steaks to brown more, do them right on the pan instead of on parchment or foil.
Store leftovers tightly covered in the fridge, for up to 5 days. To reheat, warm in the oven at 325°F for 5-10 minutes or until heated through, or microwave at high power in 30-second increments.
For a more tender steak, cover the pan tightly with foil during the first five minutes of baking, uncover and continue baking as directed.
Grilling Method: Use a grill pan or grill on the grates. Preheat the grill (and grill pan, if using) at medium heat (about 350°F). Put the oiled side of the cauliflower down first, then brush the top sides with oil mixture. Grill about 8 minutes per side or until tender.