Roasted cauliflower steak with mashed potatoes and Parmesan

Roasted Cauliflower Steak with Mashed Potatoes and Parmesan

Roasted cauliflower steak is a simple way to turn an everyday vegetable into a satisfying vegetarian main course. Thick slices of cauliflower are roasted until golden, finished with Parmesan and served over creamy mashed potatoes.

A touch of lemon, yoghurt cream and fresh herbs balances the buttery potatoes and savoury Parmesan. Simple ingredients, but a dish that easily deserves centre stage.

WHY THIS RECIPE WORKS

A good cauliflower steak is all about the way you cut it and the high heat of the oven.

  • thick cauliflower slices stay tender inside while developing golden, roasted edges
  • smoked paprika adds colour and a subtle smoky flavour
  • Parmesan added towards the end creates a savoury golden crust
  • creamy mashed potatoes contrast beautifully with the roasted cauliflower
  • lemon and yoghurt balance the richness of the butter and cheese

INGREDIENTS (SERVES 2)

Cauliflower Steaks

  • 1 large cauliflower
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • salt
  • freshly ground black pepper
  • 40–50 g (1½–2 oz) finely grated Parmesan

Mashed Potatoes

  • 500 g (1.1 lb) potatoes
  • 40 g (3 tbsp) butter
  • approximately 80 ml (⅓ cup) warm milk
  • salt to taste

Yoghurt Cream

  • 120 g (½ cup) Greek yoghurt or thick plain yoghurt
  • 1 tsp lemon juice
  • a little finely grated lemon zest
  • a pinch of salt

To Finish

  • roasted cherry tomatoes
  • microgreens or fresh herbs
  • a drizzle of good-quality olive oil
  • chilli pepper, optional

METHOD

1. Cut the Cauliflower into Steaks

Remove the outer leaves from the cauliflower, but do not remove the core. The core holds the florets together and prevents the cauliflower steaks from falling apart during roasting.

Stand the cauliflower upright on its stem and cut through the centre into slices approximately 2–3 cm (¾–1¼ in) thick.

One large cauliflower will usually give you two good whole steaks. Do not discard the smaller florets that fall away while cutting – roast them alongside the steaks.

2. Season

Brush both sides of the cauliflower steaks lightly with olive oil.

Season with smoked paprika, garlic powder, salt and freshly ground black pepper.

Transfer to a baking tray lined with baking paper.

3. Roast the Cauliflower

Preheat the oven to 200°C / 400°F.

Roast the cauliflower for approximately 20–25 minutes, depending on its thickness. Carefully turn the steaks halfway through cooking if needed.

The cauliflower should be tender inside while still holding its shape, with deeply golden and lightly caramelised edges.

4. Finish with Parmesan

About 5 minutes before the end of roasting, sprinkle the cauliflower generously with finely grated Parmesan.

For an extra golden finish, switch the oven to the grill/broiler setting for the final couple of minutes.

Keep an eye on it – there is only a short distance between beautifully golden Parmesan and burnt cheese.

MASHED POTATOES

Peel the potatoes, cut them into evenly sized pieces and cook in salted water until tender.

Drain well and mash while still hot.

Add the butter, then gradually pour in the warm milk until the potatoes are smooth and creamy.

Season with salt to taste.

The mashed potatoes should be soft and creamy enough to spread easily across the plate, creating a base for the roasted cauliflower steak.

YOGHURT CREAM

Mix the yoghurt with the lemon juice, a little finely grated lemon zest and a pinch of salt.

Use the lemon sparingly. Its job is to bring freshness and balance, not to overpower the roasted cauliflower and Parmesan.

SERVING

Spoon the mashed potatoes onto the plate and spread them into a wide circle.

Place the roasted cauliflower steak with Parmesan in the centre.

Finish with roasted cherry tomatoes, microgreens or fresh herbs. Add chilli if you like a little heat and drizzle with a small amount of good-quality olive oil.

Serve the yoghurt cream on the side or add a small spoonful directly to the plate.

FRIDGE-RAID TIP

Parmesan works beautifully with roasted cauliflower, but this recipe is also a great way to use up a piece of cheese you already have in the fridge.

Instead of Parmesan, try blue cheese such as Gorgonzola, smoked cheese, Gouda or Emmental.

Each one changes the character of the dish slightly – blue cheese makes it bolder, smoked cheese adds depth, while Gouda or Emmental creates a milder, creamy topping.

TIPS

Don’t cut the cauliflower too thin. Steaks around 2–3 cm thick hold together better and remain tender inside.

Keep the core intact. It acts as the natural backbone of the cauliflower steak.

Add the Parmesan towards the end. Otherwise, it may brown too much before the cauliflower is cooked.

Don’t be afraid of deeply roasted edges. That’s where much of the flavour develops.

Go easy on the lemon. It should balance the butter and Parmesan rather than dominate the dish.

WINE PAIRING

Roasted cauliflower steak with Parmesan and creamy mashed potatoes pairs well with a fresh, dry white wine.

Good choices include:

  • Grüner Veltliner
  • Riesling

Their fresh acidity cuts through the buttery mashed potatoes and Parmesan while allowing the delicate roasted cauliflower flavour to shine.

RECIPE DETAILS

Cuisine: Central European-inspired
Course: Main course
Servings: 2
Preparation time: 10 minutes
Cooking time: approximately 30 minutes
Total time: approximately 40 minutes
Difficulty: Easy

An everyday cauliflower, a little Parmesan and really good mashed potatoes. Sometimes that’s all you need for a great main course.

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