with herbed garlic butter

Dish Type - Entree, Side Dish, Vegetarian
Serves - 2 Entree or 4 as a side

This Roasted Cauliflower Steak recipe is perfect for a satisfying, flavorful meal or side dish. The crispy, buttery breadcrumbs combined with the savory, salty hard Mytiline cheese elevate the humble cauliflower into a delicious, hearty dish. Pair it with a simple salad or enjoy it as a main course.

Here on Lesvos we are blessed with a bounty of Ladotyri made locally by Mystakelli. It is made of pasteurised sheep and goat milk and ages for at least three months - you can use a parmesan or pecorino romano as a substitute! Today we even had some free-range sheep walking through our neighborhood ADD LINK (although not Mystakelli sheep as we are quite a long walk from Mantamados)!

Ingredients:

• 1 larg e cauliflower, cut into thick 1-inch steaks

• 3 tablespoons butter, melted

• 1/2 cup breadcrumbs (panko or homemade for extra crunch)

• 1/2 cup grated hard Mytiline cheese (or Parmesan as a substitute)

• 2 tablespoons olive oil

• 1 tablespoon fresh herbs (parsley or thyme), finely chopped

• 2 cloves garlic, minced (optional)

• Salt and pepper, to taste

• Lemon wedges, for serving

Instructions:

1. Prepare the Cauliflower Steaks

• Preheat the oven to 200°C (400°F).

• Remove the outer leaves from the cauliflower, keeping the core intact. Slice the cauliflower into 1-inch thick steaks. You should get about 2-4 steaks depending on the size of your cauliflower. Reserve any smaller florets for another use or roast them alongside the steaks.

• Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.

2. Roast the Cauliflower

• Place the cauliflower steaks on a baking sheet lined with parchment paper.

• Roast in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender, but still holding their shape.

3. Prepare the Breadcrumb Topping

• While the cauliflower is roasting, melt the butter in a small saucepan over medium heat.

• Add the breadcrumbs and garlic (if using). Toast the breadcrumbs in the butter until golden brown and crispy, about 3-5 minutes.

• Remove from heat and stir in the grated hard Mytiline cheese and fresh herbs.

4. Add Breadcrumb Topping and Finish Roasting

• After the cauliflower has roasted for 20 minutes, remove the tray from the oven. Generously spoon the breadcrumb and cheese mixture over each cauliflower steak.

• Return the tray to the oven and roast for an additional 10-12 minutes, until the breadcrumbs are golden and the cheese is melted and slightly crispy.

5. Serve

• Once roasted, remove the cauliflower steaks from the oven and let them rest for a minute.

• Serve with lemon wedges for a fresh burst of acidity. Garnish with extra cheese and herbs if desired.

Tips for Success:

• Extra Flavor: Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat.

• Side or Main: Serve these cauliflower steaks as a light main course or as a side with roasted chicken or a fresh green salad.

• Cheese Substitute: If you don’t have hard Mytiline cheese, Parmesan or Pecorino works well too!

This roasted cauliflower dish is simple yet packed with flavor—perfect for a cozy dinner or a special side dish. Enjoy!

This post contains affiliate links. We may earn a commission at no extra cost to you. More Info Here