Cheesy Baked Cauliflower Steaks – Easy and Low-Carb Recipe
Easy, low-carb cauliflower steaks baked with lactose-free cheese, paprika, and Parmigiano Reggiano for a golden, cheesy crust.
Equipment
Ingredients
- 1 medium Cauliflower organic
- 200 g Eatlean lactose-free cheese - original grated
- 2 tbsp Rice bran oil or olive oil
- 1 tsp Salt sea or pink
- ½ tsp Black pepper grounded
- ½ tsp Sweet red paprika
- 40 g Parmigiano Reggiano grated
- Parsley fresh, chopped, for garnish
- handful Black sesame seeds for sprinkling
Instructions
- Preheat oven to 180°C.
- Line a baking tray with parchment paper.
- Slice cauliflower into 1cm thick steaks.
- Mix oil, salt, pepper, and paprika in a small bowl.
- Spread grated cheese on the tray and place cauliflower steaks on top.
- Brush the tops with oil mixture.
- Bake for 30 minutes until tender and golden.
- Take the tray out of the oven and sprinkle Parmigiano and bake for another 3–5 minutes.
- Garnish with parsley, sprinkle the black sesame and serve hot.
Notes
This recipe has been tested several times to achieve the perfect texture — tender inside, golden and slightly crispy on the outside.
The secret is to slice the cauliflower evenly (around 1cm thick) and bake it directly over a layer of grated cheese. This creates a wonderfully caramelised base while keeping the inside soft and moist.
For best results, use a lactose-free cheese that melts easily, such as cheddar or mozzarella-style. The final sprinkle of Parmigiano Reggiano adds a nutty, savoury flavour — and since it’s naturally very low in lactose, it’s suitable for most lactose-sensitive tummies.
If you enjoy a bolder flavour, use smoked paprika instead of sweet, or add a pinch of chilli flakes. For extra crunch, try topping the steaks with chopped walnuts or almond flakes during the final few minutes of baking.
Serve immediately while hot for the best texture. Leftovers can be refrigerated for up to 3 days and reheated in the oven at 180°C for about 10 minutes. Avoid microwaving, as it softens the crisp edges.
This dish makes a fabulous vegetarian main or a low-carb side for grilled salmon, chicken, or tofu. You can also drizzle with tahini-lemon sauce or a spoonful of homemade tomato salsa for a fresh Mediterranean twist.
For a fully plant-based option, swap the cheese for vegan cheddar-style shreds or nutritional yeast flakes for that umami depth.
Pro Tip: Slice the cauliflower from top to core to keep the steaks intact — the stem helps hold everything together beautifully.
Serve these cheesy baked cauliflower steaks hot, topped with fresh parsley, alongside steamed broccoli or Brussels sprouts and a crisp green salad for a balanced, low-carb, gluten-free meal.
YourDani x x
Nutrition
Calories: 210kcalCarbohydrates: 6gProtein: 14gFat: 15gFiber: 3g
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