Mozzarella Cauliflower Steaks
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- Large rimmed baking sheet
- Chef's knife
INGREDIENTS
- 1 medium head cauliflower
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Parmesan, finely grated
- 2 garlic cloves, pressed
- 1/2 tablespoon sweet paprika
- Salt and ground black pepper, to taste
- 3.5 ounces/100 grams low-moisture mozzarella, coarsely shredded
- 1 tablespoon parsley, finely chopped (optional)
INSTRUCTIONS
- Preheat the oven to 400°F/200°C. Line a large rimmed baking sheet with parchment paper.
- Remove the outer leaves from the cauliflower and trim the stem, keeping the head intact. Slice the cauliflower into 1/2-inch/1.25 cm thick slabs, letting any smaller florets fall away naturally.
- In a medium bowl, whisk together the olive oil, Parmesan, garlic, paprika, salt, and pepper. Arrange the cauliflower in a single layer on the prepared baking sheet, then brush or spoon the mixture generously over both sides of each slice and floret.
- Roast for 20 to 25 minutes, flipping halfway through, until the edges are deeply golden and the stems are tender when pierced with a knife.
- Remove from the oven and sprinkle the mozzarella evenly over the cauliflower. Return to the oven and roast for another 5 to 7 minutes, or until the cheese is fully melted and beginning to brown in spots.
- Transfer to a serving platter. Sprinkle with parsley, if using, and serve hot or warm.
FAQ
Can I prepare the mozzarella cauliflower steaks in advance?
Mozzarella cauliflower steaks can be prepped in advance by slicing and seasoning the cauliflower, then storing it in an airtight container in the refrigerator for up to 24 hours before roasting. The olive oil mixture can also be made ahead and stored separately. Bake the cauliflower just before serving for the best texture, as roasted cauliflower tends to soften over time. You can also roast it partially, store it, and reheat it with the mozzarella added in the final few minutes to refresh its crisp edges.
Is this recipe suitable for meal prep or lunchboxes?
It works well for meal prep if you don’t mind a slightly softer texture when reheated. Roast the cauliflower and add cheese as usual, then allow it to cool completely before refrigerating in individual containers. It keeps for up to 3 days. For best results, reheat in a toaster oven or regular oven, not the microwave. Pack it with a grain salad or a small serving of hummus to round out the meal. If you’re making it for lunchboxes, consider undercooking it slightly so it finishes cooking when reheated.
What can I serve with the cauliflower to make it a full meal?
Mozzarella cauliflower pairs well with hearty grains like quinoa or farro, or alongside a protein such as grilled chicken, pan-seared salmon, or a plant-based patty. For a vegetarian meal, serve it over creamy polenta or with lentils tossed in a lemon vinaigrette. The savory and slightly smoky flavors of mozzarella cauliflower make it versatile enough to complement both Mediterranean and Middle Eastern-inspired dishes like couscous salads or tomato-based stews.
Can I use other cheeses instead of mozzarella?
You can substitute other cheeses for mozzarella in mozzarella cauliflower, depending on the flavor and texture you’re aiming for. For a sharper flavor, use aged cheddar or Gruyère. For a creamier melt, Fontina or provolone are great alternatives. Just make sure the cheese you choose melts well in the oven. If using a saltier cheese like feta, reduce the added salt in the recipe to avoid overpowering the dish. Keep in mind that mozzarella cauliflower is known for its mild, stretchy cheese topping, so any substitute will slightly change its classic character.
Can I air-fry mozzarella cauliflower instead of roasting it?
Yes, mozzarella cauliflower can be adapted for an air fryer. Preheat the air fryer to 400°F/200°C and arrange the seasoned cauliflower in a single layer in the basket, working in batches if needed. Cook for 12 to 15 minutes, flipping halfway through, until the edges are golden and crispy. Add the shredded mozzarella during the last 2 to 3 minutes so it melts without burning. This method gives you a crispier result with less time and no need to heat a full oven, while still preserving the flavor of roasted mozzarella cauliflower.
How do I keep mozzarella cauliflower from getting soggy?
Make sure to cut the cauliflower into uniform slices or florets that are not too thick, and spread them in a single layer with enough space between pieces on the baking sheet. Use parchment paper, not foil, to encourage better browning. Roasting at a high temperature like 400°F/200°C helps evaporate moisture quickly. Add the cheese only during the last few minutes of roasting so it melts without over-steaming the vegetables. Serve immediately to preserve the crisp texture.
Can I use frozen cauliflower for mozzarella cauliflower?
You can use frozen cauliflower for mozzarella cauliflower, but it requires extra steps to avoid a watery result. Thaw the cauliflower completely and pat it very dry with paper towels before seasoning. Roasting time may need to be reduced slightly, since frozen cauliflower has been blanched and will soften faster than fresh. While it won’t caramelize quite as well as fresh cauliflower, it will still absorb the seasoned oil and melted cheese flavors effectively if roasted properly.
How do I store and reheat leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a 375°F/190°C oven for 10 to 15 minutes, or until hot and the cheese is bubbly again. Avoid microwaving if possible, as it tends to make the cauliflower soggy and the cheese rubbery. For best results, reheat on a baking sheet lined with parchment to restore the crispy edges and rich flavor that define a good mozzarella cauliflower dish.
