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Loaded Cauliflower Steaks

Simple, hearty, and perfectly seasoned Loaded Cauliflower Steaks will make you a believer in just how amazing and versatile cauliflower is!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 669 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 1 cup Bacon chopped
  • 1 head cauliflower
  • 6 tablespoons olive oil divided (see note)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cheddar cheese shredded
  • 2 green onions thinly sliced
  • sour cream for serving

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and brush the paper with 1 tablespoon of oil or coat it with non-stick cooking spray. (Depending on the size of your cauliflower you might need two baking sheets to cook everything at the same time.)
  2. Place a large skillet over medium heat and cook the bacon until crispy, around 5-7 minutes. Then transfer to a paper towel-lined plate to drain.
  3. Remove the leaves and the lower part of the stem from the cauliflower head. Then cut the cauliflower into ¾-inch to 1-inch slices, yielding about 3 slices. Cut any remaining cauliflower into florets. Place the slices on the prepared baking sheet. (see note)
  4. Mix 5 tablespoons of olive oil with paprika powder, garlic powder, salt, and pepper. Brush the mixture over the cauliflower steaks.
  5. Bake for 25-30 minutes depending on how tender you like your cauliflower.
  6. Carefully remove the baking sheet from the oven, sprinkle the cheese evenly over the cauliflower, and bake for another 5-10 minutes until the cheese has melted.
  7. Remove from the oven and sprinkle with bacon and green onion. Serve warm with sour cream.

Notes

  •  I love to use the rendered fat from the bacon to supplement the oil used. Just take as many tablespoons of bacon grease as you can get from the skillet and then add enough olive oil to equal 5 tablespoons.
  • In case you have a lot of small florets, just add them to a bowl, and sprinkle some paprika and garlic powder, salt, and pepper over it. Add some oil and toss. Place them in between the whole cauliflower slices.
  •  I love to use the rendered fat from the bacon to supplement the oil used. Just take as many tablespoons of bacon grease as you can get from the skillet and then add enough olive oil to equal 5 tablespoons.
  • In case you have a lot of small florets, just add them to a bowl, and sprinkle some paprika and garlic powder, salt, and pepper over it. Add some oil and toss. Place them in between the whole cauliflower slices.
  • Make this a vegetarian dish by omitting the bacon.

Nutrition Information

Calories 669kcal (33%) Carbohydrates 3g (1%) Protein 21g (42%) Fat 64g (98%) Saturated Fat 22g (110%) Polyunsaturated Fat 7g Monounsaturated Fat 30g Trans Fat 0.1g Cholesterol 96mg (32%) Sodium 1345mg (56%) Potassium 200mg (6%) Fiber 0.4g (2%) Sugar 0.4g (1%) Vitamin A 895IU (18%) Vitamin C 1mg (1%) Calcium 410mg (41%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 669

% Daily Value*

Calories 669kcal 33%
Carbohydrates 3g 1%
Protein 21g 42%
Fat 64g 98%
Saturated Fat 22g 110%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 30g 150%
Trans Fat 0.1g 5%
Cholesterol 96mg 32%
Sodium 1345mg 56%
Potassium 200mg 4%
Fiber 0.4g 2%
Sugar 0.4g 1%
Vitamin A 895IU 18%
Vitamin C 1mg 1%
Calcium 410mg 41%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.