Roasted Cauliflower Steaks with Parmesan
These roasted cauliflower steaks with parmesan are a delicious and hearty plant-based option, perfect for those following a kidney-friendly diet. The cauliflower is roasted until tender, then topped with a flavorful blend of spices and parmesan for a crispy, savory finish. This simple yet impressive dish is low in potassium and ideal for people with chronic kidney disease (CKD).
As a Registered Dietitian with a background in nutrition and years of experience managing CKD meal plans, I’m dedicated to helping individuals with kidney disease maintain their health. Inspired by my father's Stage 3 kidney disease diagnosis, I’ve helped over a thousand people with personalized dietary strategies. My goal is to provide simple, effective, and kidney-friendly recipes that support better health outcomes.
This roasted cauliflower steak recipe is ideal for people with CKD, as cauliflower is a low-potassium vegetable that can be safely enjoyed in moderation. The recipe avoids high-sodium ingredients and incorporates heart-healthy olive oil, making it a nutritious choice for kidney health. With the option to reduce or modify seasonings like parmesan, it's easy to tailor to individual dietary needs.
This recipe pairs well with my sweet red apple slaw as a side dish. You would also love other kidney friendly vegetarian recipes from our blog, and might enjoy the roasted zucchini and carrots to add some color to your plate. We love adding some roasted red pepper pesto on top of this recipe to boot!
Jump to:
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
Ingredients
This baked cauliflower steaks recipe uses simple yet flavorful ingredients like cauliflower, olive oil, and spices to create a hearty vegetarian dish. The addition of parmesan and balsamic glaze elevates the roasted cauliflower steaks, giving them a savory and tangy finish.
- Cauliflower – The star of the dish, providing a hearty, nutrient-packed base for the steaks.
- Balsamic Vinegar – Reduces to a thick glaze, adding a tangy-sweet finishing touch to the cauliflower steaks.
- Olive Oil – Helps roast the cauliflower to a golden brown and enhances the flavor of the spices.
- Black Pepper – Adds a subtle heat and enhances the overall flavor of the dish.
- Garlic Powder – Provides a savory, aromatic element to complement the roasted cauliflower.
- Smoked Paprika – Offers a smoky, rich flavor, though regular paprika can be used for a milder taste.
- Coriander – Adds a hint of citrusy warmth that pairs well with the roasted flavors.
- Parmesan – Sprinkled on top to create a crispy, savory crust that complements the tender cauliflower.
See recipe card for quantities.
Instructions
Making these oven baked cauliflower steaks is simple and straightforward, perfect for a weeknight dinner or a healthy side dish. Follow these steps to create perfectly seasoned, fork-tender cauliflower steaks with a crispy, savory finish.
- Preheat the oven to 425'F. Line a baking sheet with a piece of parchment paper or aluminum foil and spray with pan spray.
- Wash the cauliflower head, remove the leaves and cut the stem so it's flat on the bottom. Set the head on the cutting board and slice into 5 pieces. The two outer (smaller) pieces will fall apart and can be roasted with the steaks if you want. The center slices will be the ones you use.
3. Arrange the steaks in a single layer on the baking sheet. Scatter the extra florets around them if desired.
4. Mix together the olive oil, black pepper, garlic powder, paprika, and coriander. Using a brush, spread about half the mixture onto the top of the cauliflower steaks.
5. Bake the cauliflower slices for about 15 minutes.
6. Remove them from the oven, carefully flip them over (you may have to use two spatulas to keep them together. Spread the rest of the olive oil mixture onto the tops of the cauliflower slices.
7. Return them to the oven and bake for another 15 minutes or until fork tender.
7. While the cauliflower steaks are baking, put the balsamic vinegar in a pan on the stovetop and heat to a gentle boil for about 15 minutes, evaporating the liquid and making it into a thick sauce/glaze.
8. Once steaks are done, serve immediately on a plate and drizzle with balsamic glaze.
Hint: Keep an eye on the balsamic glaze while reducing to avoid burning it; it should be thick but pourable.
Variations
This roasted cauliflower steak recipe is versatile, making it easy to adapt for various dietary needs, especially for individuals with CKD. Whether you're looking to reduce sodium, swap out dairy, or incorporate different flavors, here are four ways to customize the dish while keeping it kidney-friendly.
- Low-Sodium Parmesan Swap: Use a low-sodium cheese or nutritional yeast to maintain the cheesy flavor while reducing sodium intake.
- Dairy-Free Option: Replace the parmesan with nutritional yeast, offering a cheesy taste without the added phosphorus or dairy.
- Spice Change-Up: Substitute the smoked paprika and coriander with herbs like thyme or rosemary for a fresh, Mediterranean-inspired twist.
- Extra Veggie Boost: Add roasted red bell peppers or zucchini alongside the cauliflower steaks for more kidney-friendly vegetables that bring color and flavor.
Storage
To store your roasted cauliflower steaks, follow these simple steps:
- Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to retain the crispiness.
- Freezing: Cauliflower steaks can be frozen for up to 1 month. After cooling completely, place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag.
- Reheating: For best results, reheat in the oven to maintain texture. If reheating from frozen, bake at 400°F for about 20-25 minutes or until heated through.
Top tip
For even browning, ensure that the cauliflower steaks are evenly coated with the olive oil and spice mixture.
FAQs for Baked Cauliflower Steaks
Yes, the cauliflower steaks are flavorful on their own, but you can also drizzle with lemon juice or a low-sodium vinaigrette as a lighter alternative.
Cut the steaks from the center of the cauliflower head, ensuring the core is intact. When flipping, use two spatulas to handle them gently.
Absolutely! Omit the parmesan or replace it with nutritional yeast to maintain a cheesy flavor without using dairy.
Other Kidney Friendly Vegetarian Options
Looking for other recipes like this? Try these:
Other Kidney Friendly Recipes
Our most recent kidney friendly recipes released on our blog, for your dining pleasure.
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
PrintArgentinian Chimichurri Sauce
Savor the rich, nutty flavor of Roasted Cauliflower Steaks topped with golden Parmesan! A simple, delicious dish that's both healthy and satisfying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Entree
- Method: Food Proscessor
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 bunches flat leaf parsley, Italian
8 tablespoon garlic, minced
1 tablespoon diced red onion
½ cup olive oil
¼ cup red wine vinegar
2 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
¼ teaspoon smoked paprika (optional)
Instructions
1. Add ½ of parsley without coarse stems, red onion and garlic to a food processor and process until it becomes very finely chopped.
2. In food processor (or blender), add rest of parsley, olive oil, red wine vinegar, lemon juice, oregano, pepper and smoked paprika to the mixture and blend together thoroughly. Scrape sides occasionally to ensure all is blended well.
