063 / 100 · Vegetables Take the Lead

Cauliflower Steaks with Almond-Parsley Crumbs

4 portions Active 20 min Total 50 min

A thick slice of cauliflower can carry a plate when its cut surfaces turn deeply golden and the center becomes tender. Almonds, parsley, and a few breadcrumbs make a loose topping that adds texture rather than hiding the vegetable. Not every slice from a cauliflower stays intact; the loose outer florets roast on the same tray and are part of the serving, not waste. Choose large, tightly packed heads, and cut through their central stems to get the strongest slices. Lemon juice is added after roasting for a clear finish.

Jump to the ingredients

A golden cauliflower steak with almond-parsley crumbs and a few roasted florets.

Work with the cauliflower’s shape

Keep the stem attached when trimming the leaves, then stand each head on its base and cut two thick slices through the middle. The outer pieces will usually fall into florets. Spread everything on the sheet pans with room between pieces, brushing oil onto both broad faces of the steaks. Turn carefully with a wide spatula rather than tongs. While they finish, toast the almonds and crumbs together in a small skillet, watching closely because the finely chopped nuts color quickly. Stir parsley into the topping off the heat so it stays green. Spoon the mixture across the cooked cauliflower at the last moment, keeping the crisp crumbs away from any standing lemon juice.

Ingredients

  • 2 large cauliflower heads (about 3 lb / 1.36 kg total), leaves trimmed but central stems intact
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1/3 cup almonds (45 g), finely chopped
  • 1/3 cup plain panko breadcrumbs (20 g), without pepper or seasoning
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice

Set out

2 large rimmed sheet pans, Wide spatula, Small skillet, Sharp knife

Allergens

Tree nuts (almonds), wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Cut two 1-inch-thick center slices from each cauliflower head, keeping the stem through each slice. Break the remaining outer pieces into large florets.
  2. Arrange the four steaks and loose florets on the sheet pans. Brush with 2 tablespoons oil and season with the salt, turning to coat both sides.
  3. Roast for 15 minutes. Turn the steaks carefully with the wide spatula, turn the florets, and switch the pan positions. Roast for 12–15 minutes more until golden on both sides and tender through the stems.
  4. Meanwhile, heat the remaining 1 tablespoon oil in the skillet over medium-low heat. Add the chopped almonds and panko. Stir for 3–4 minutes until golden, then remove from the heat and stir in the parsley and lemon zest.
  5. Divide the cauliflower steaks and florets among four plates. Drizzle the lemon juice over the cauliflower, then spoon the almond-parsley crumbs on top. Serve immediately.

A useful detail

If you get fewer than four intact steaks, divide the roasted florets fairly among the plates. The flavor and portion size remain the same.

Make it your own

  • Replace almonds with chopped walnuts, checking the topping frequently as it toasts.
  • Use chopped chives in place of half the parsley.

Keep it well

Refrigerate cauliflower and crumbs separately within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat cauliflower to 165°F (74°C), then add the reserved topping.