Crunchy Parmesan cauliflower steaks with curry aioli

By Ronnie Woo
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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.



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


Roast the Cauliflower

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. 
  2. Place the cauliflower steaks on the parchment paper-lined baking sheet and drizzle both sides with olive oil. 
  3. Sprinkle both sides of the cauliflower steaks with grated Parmesan cheese, red pepper flakes, salt and ground black pepper. 
  4. 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

  1. In a small bowl, mix together the mayonnaise, lemon juice, sambal oelek, curry powder, and garlic powder until combined. 

To Serve

  1. Divide the roasted cauliflower steaks and serve with curry aioli. Enjoy!


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