Marinara with Cauliflower Steaks: Simple & Flavorful Recipe
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Total Time:55
Yield:4 servings
Ingredients
2 small heads cauliflower
3 tbsp olive oil
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
3/4 cup marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Instructions
Prepare the cauliflower: Remove the outer leaves and trim the stem so the cauliflower can stand flat. Cut each head into 1 1/2-inch thick steaks by cutting down the middle, then making two more cuts on each side. You should get 2-3 steaks per head.
Season the steaks: Place the cauliflower steaks on a baking sheet and brush both sides generously with olive oil. Season with salt and pepper on both sides.
Roast the cauliflower: Bake at 425F for 30-35 minutes, flipping the steaks halfway through. They should be golden brown and tender when pierced with a fork.
Add the marinara: Remove the steaks from the oven and spread about 3 tablespoons of marinara sauce over each one, covering the surface evenly.
Top with cheese: Sprinkle the mozzarella and Parmesan cheeses evenly over the marinara-covered steaks.
Broil to perfection: Return to the oven and broil for 4-5 minutes, watching closely, until the cheese is melted, bubbly, and has golden brown spots.
Garnish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve immediately while hot and bubbly.
Notes
Choose the right cauliflower: Look for heads that are dense and heavy for their size with fresh, green leaves. The cauliflower should feel firm when you squeeze it gently.
Cut steaks evenly: Try to make each steak about 1 1/2 inches thick for even cooking. Do not worry if some florets fall off.
Do not overcrowd the pan: Give each steak plenty of space on the baking sheet. Crowding leads to steaming rather than roasting.
Flip halfway through: This ensures both sides get golden and crispy.
Watch the broiling step carefully: Cheese can go from perfectly melted to burnt very quickly under the broiler.
Make ahead: You can roast the cauliflower steaks up to 2 days ahead and store them in the refrigerator. Add the marinara and cheese, then broil when ready to serve.
