Crunchy Parmesan cauliflower steaks with curry aioli
These Crunchy Parmesan Cauliflower Steaks are roasted and spiced to perfection, served with a deliciously spicy curry aioli—you won't even miss the meat. Cutting the cauliflower into thick slices makes for a hearty and satisfying plant-based meal.
SERVES
2
Ingredients
Crunchy Parmesan Cauliflower Steaks
- 1 large head cauliflower, outer leaves removed, sliced lengthwise through the core into 4 even slices
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Kosher salt and black pepper, to season
Curry Aioli
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon sambal oelek or sriracha
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
Directions
Roast the Cauliflower
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Place the cauliflower steaks on the parchment paper-lined baking sheet and drizzle both sides with olive oil.
- Sprinkle both sides of the cauliflower steaks with grated Parmesan cheese, red pepper flakes, salt and ground black pepper.
- Roast on the center rack until golden brown on the bottom, 15-16 minutes. Flip the cauliflower steaks and roast until tender and the cheese has crisped up another 10-15 minutes.
Make the Aioli
- In a small bowl, mix together the mayonnaise, lemon juice, sambal oelek, curry powder, and garlic powder until combined.
To Serve
- Divide the roasted cauliflower steaks and serve with curry aioli. Enjoy!
