Thick cauliflower steaks roast until golden at the edges and tender in the center, then get brushed with Carolina Reaper Pepper Infused Olive Oil for a clean, fiery kick that plays beautifully with garlic, Parmesan, and a squeeze of lemon. It is an easy side for weeknight dinner, but it also holds its own on a holiday table or at an entertaining spread when you want something with real personality.
Roasted Cauliflower Steaks with Carolina Reaper Blend Olive Oil and Garlic Parmesan
Thick cauliflower steaks roast up golden and tender, then get brushed with bold Carolina Reaper Pepper Infused Olive Oil and finished with garlicky Parmesan for a savory side that brings serious flavor to the table.
Ingredients
Equipment
Method
Instructions
- 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- 2. Trim the cauliflower leaves and slice the head into 1-inch steaks, keeping the center intact as much as possible.
- 3. Mix the Carolina Reaper Pepper Infused Olive Oil, extra-virgin olive oil, salt, black pepper, and minced garlic in a small bowl.
- 4. Brush both sides of the cauliflower steaks with the oil mixture and arrange them on the sheet pan.
- 5. Roast for 18 minutes, then carefully flip the steaks and roast for 8 minutes more.
- 6. Stir the Parmesan and panko together, then sprinkle the mixture over the cauliflower steaks.
- 7. Return the pan to the oven for 3 to 4 minutes, just until the topping turns golden.
- 8. Finish with parsley and a squeeze of lemon, then serve warm.
Notes
Keep the first brush of Carolina Reaper Pepper Infused Olive Oil light, then add more after roasting if you want a stronger pepper finish. If the cauliflower florets start loosening, tuck them back onto the steaks before the final bake so the topping stays in place.
Tried this recipe?
Let us know how it was!Recipe Tips
- Slice the cauliflower through the center so the steaks hold together as much as possible.
- Brush the oil lightly at first, then add a little more after roasting if you want a stronger pepper finish.
- For deeper browning, move the pan to the upper oven rack for the last few minutes.
Serving Suggestions
- Serve with roasted chicken, grilled fish, or a simple grain bowl.
- Top with extra Parmesan and parsley right before serving.
- Add a bright salad or crusty bread to make it a full meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on a sheet pan in a 375°F oven until warmed through.
Variations
- Swap Parmesan for pecorino romano for a sharper finish.
- Add a pinch of smoked paprika to the breadcrumb topping for extra depth.
- Skip the breadcrumbs for a simpler, lower-carb version.
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