Parmesan-Crusted Cauliflower Steaks with Marinara
Roasted cauliflower steaks with marinara and whole grain spaghetti makes a simple, healthy weeknight dinner. This vegetarian meal is sure to satisfy!
Updated by Kathryne Taylor on December 5, 2024
Growing up, my younger brothers and I didn’t make dinner easy for our mom. We could agree on a very short list of menu items, including pizza, pasta and peanut butter sandwiches (white bread, hold the crust!). We ate more spaghetti with marinara sauce for dinner than anything else. It was the meal I made for myself when Mom made something I didn’t like (cough cough, steak).
This cauliflower and spaghetti dish is a throwback to my childhood dinners. These days, I opt for whole grain pasta because it keeps me feeling full for so much longer, and I like to add as much vegetables as pasta. I’ve been really into roasted cauliflower this winter and it’s the perfect, hearty and healthy addition to this classic comfort meal.
I’ve been tempted to sprinkle Parmesan over everything that enters my oven ever since I made Ashley’s Parmesan-crusted croutons, so I could resist adding a sprinkle to these cauliflower “steaks.” (By steaks, I mean long, thick slices of cauliflower.) Just a small sprinkling of Parmesan transforms into golden, bubbling goodness in the oven, elevating this simple, three-part dish to something special.
Since this dish is so simple, the individual components become all the more important. You’ll want to choose high-quality whole grain pasta and a fresh-tasting marinara sauce. They are not all created equally!
I remember the first time I tried whole wheat pasta at my friend’s house in third grade. It was mushy and thick and I had the hardest time being a gracious dinner guest that night. Whole wheat pasta has come a long way since then. My favorite brand of whole wheat pasta is DeLallo.
More Delicious Cauliflower Dishes
- Creamy Roasted Cauliflower Soup
- Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
- Lemony Roasted Cauliflower Risotto
- Roasted Cauliflower (Four Ways!)
Parmesan Cauliflower Steaks with Marinara
Simple, healthy weeknight dinner featuring roasted cauliflower steaks with marinara sauce and whole grain spaghetti. Recipe yields 4 portions.
Ingredients
Cauliflower “steaks”
- 1 large head of cauliflower
- 2 to 3 tablespoons olive oil
- 1 ounce finely grated Parmesan (about ¾ cup)
- Salt and freshly ground black pepper
Everything else
- 8 ounces whole grain spaghetti
- 25 ounces marinara sauce
- Optional garnishes: more grated Parmesan, more pepper and/or pinch red pepper flakes
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Turn the cauliflower on its side and slice off the protruding end of the stem. Place the cauliflower on a cutting board with the floret side up and use a sharp knife to slice it into 1-inch thick slices. Don’t worry if some of your slices fall apart.
- Transfer the cauliflower to your prepared baking sheet. Drizzle on two tablespoons of olive oil and gently toss to coat. Rub the oil onto all sides of the cauliflower until all pieces are lightly coated, adding more oil if necessary. Sprinkle the cauliflower with salt and pepper. Arrange it in a single layer and roast for 20 minutes.
- Remove the cauliflower from the oven and carefully flip the cauliflower. Sprinkle the Parmesan over the cauliflower and return it to the oven for another 18 to 20 minutes, until the Parmesan is golden and the cauliflower is tender and caramelized on the edges.
- Meanwhile, bring a large, salted pot of water to boil. Add the spaghetti and cook until al dente, according to package directions. Drain and toss with a light drizzle of olive oil to prevent sticking.
- Warm the sauce in a medium saucepan on the stove. Cover and maintain a gentle simmer until you’re ready to serve.
- Divide the spaghetti into individual bowls or plates, top with ample marinara sauce and roasted cauliflower. If you’d like, add a sprinkle of additional Parmesan, pepper and/or red pepper flakes.
Notes
Make it gluten free: Substitute your favorite gluten-free pasta for the spaghetti.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I found your blog yesterday, and I am SO excited to start getting your recipes in my email! I am sitting here trying to make a grocery list and clicked on this recipe…I am adding it for dinner tomorrow!! Thank you!
Hooray, welcome Janet! I hope you loved this pasta dish.
I’m fascinated by the idea of cauliflower steaks, so I need to try this!
I definitely love sprinkling parmesan over everything too!! And I’m dying to try this recipe. Yum!!
Lovely idea, but you realise Parmesan cheese (along with Grana Padano, Gorgonzola and certain other cheeses with hard rennets) aren’t vegetarian? Just wanted to let you know!
Hi Sarah! Thank you for your comment and feedback. You are able to find vegetarian options, you just have the be sure to check the ingredients.
That’s great that you use veggie Parmesan- and thanks for letting me know it exists! :-) The only thing is, maybe you should write ‘veggie Parmesan’ on your recipe, and not just Parmesan? Because when you say Parmesan, a lot of people mightn’t know that it isn’t vegetarian, and they might end up picking up the ordinary one?
Hi Sarah! Thank you for your feedback, I appreciate it.
No problem, you’re welcome! Keep up the great work!! :-)
Can’t resist your cauliflower!
I don’t really buy whole wheat pasta since a couple unpleasant experiments ages ago. But my opinion completely changed recently when we had mind-blowingggg whole wheat orechiette at Del Posto where the nutty taste and more toothsome texture really worked with the dish. It made me re-think the whole shunning of whole wheat pastas though.
Will have to try out DeLallo, especially if they make orechiette!! Do you have any recommendations for favorite gluten-free pastas as well?
I think you’ll really enjoy DeLallo’s pasta, J.S.! They actually make whole wheat orecchiette so I’m wondering if your restaurant was using their pasta! I haven’t experimented with gluten-free pasta much, but I know DeLallo makes some as well. Bon Appetit tested some GF pastas recently: http://www.bonappetit.com/test-kitchen/ingredients/slideshow/best-gluten-free-pastas/?slide=1
Now this is my kind of steak and pasta! Parmesan is the magic sprinkle that every foodie fairy should keep in her kitchen, and I just bet it elevates smoky baked cauliflower to the next level.
I can’t wait to make this! Although, I know I will still have to cook a ‘real’ steak for the boyfriend to accompany his cauliflower version ;)
Haha, well said! I’ve been sprinkling Parmesan on all the roasted things lately, so good.
This is a big lifesaver for me today! We have the missionaries from our church coming to dinner tonight, but I’m feeling pretty under the weather. This will be a nice wholesome meal to make. I just got a romenesco cauliflower in our organic food box. Yum!
Perfect! How did it turn out? Well, I hope!
DeLallo pasta is the best! And this whole deal looks just phenomenal — might even please my meat loving husband!
It really is! The cauliflower is surprisingly hearty, I hope he enjoys it!
I love that parmesan crust, cauliflower has never looked better!
I seem to be obsessed with cauliflower lately, and this recipe sounds perfect and absolutely divine. Guess what is for dinner tonight :-)
Me too! Hope you loved this dish, Lynne.
It always seems funny to say cauliflower “steaks” but this looks hearty and filling!
Right?! Cauliflower “steak” is delicious, though!
I am so determined to get my kids to like cauliflower! Going to try roasting with parmesan like you- so absolutely delicious looking!
Looks like a wonderful idea. Love the snaps.
I love roasted cauliflower. What a great recipe! I’m def saving this to make this week.
Spaghetti with marinara sauce is definitely a childhood comfort food for me, too. My husband prefers other types of pasta so I rarely get to eat it! And I agree, anything with crusted parmesan is 10x better!
Beautiful photos, by the way :)
Roasted cauliflower is a sure winner with us, but twinning it with cheese and pasta?! Only cauliflower mac and cheese has come close to this level of brilliance. I will be so popular bringing this to table!!
Thanks, Charlotte! It’s super simple and crazy delicious.
Cauliflower steak? I am intrigued! That sounds like steak I could get behind. I used to spit out beef steak when I was a kid and stick it in my pocket when my mom wasn’t looking!
Funny– I used to ask to eat outside as a kid when we had steak– so I could bury it in the backyard. I hated it then, and I am still very meat-shy, even though I’m not 100% veggie.
I love cauliflower– I buy a head every week. This looks like a great new way to try it.
I used to leave the house when my mom cooked steak! The smell! Hope you enjoy the cauliflower “steak,” Michelle.
I’m a new subscriber and already an ardent fan. I started out with Megan’s Morning Glory Oatmeal, and it was so much fun watching my husband’s wary look as I grated carrots for it, to his delight in having a warm, delicious breakfast in a couple of minutes every morning.
And it was the same skepticism turned to revelation last night when I made your Parmesan-Crusted Cauliflower Steaks. What a perfect way to use leftover pasta! We both loved it, especially with those little frico bits of Parmesan sprinkled on top.
Susan, thank you! Delighted to hear that you’re both enjoying my recipes! Thank you for saying hello.
I also made your Southwestern Kale Power Salad. That’s three-for-three of recipes that we have both loved and put on permanent rotation, though I have to admit I tossed the seasoning and oil with the sweet potatoes and roasted them on parchment in the oven. Fantastic flavors!
Thank you, Susan! Happy to hear it! :)
I always hated steak night when I was growing up also…I guess that should have been a hint that I would become a vegetarian later in life?These days, cauli steaks are all I need! Love how you smothered them in parm and red pepper flakes and served them over pasta.
Cauliflower steaks. What a fab idea! This recipe looks amazing too. <3
How on earth do you make cauliflower look so good?! Fantastic!
Do the cauliflower steaks keep? I ask because I live on my own but still really want to try this!
Yep, I enjoyed the leftovers a couple of days later!
Made this last night for dinner and it was great! I used marinara sauce that I bought from Trader Joe’s. I also added a little bit of basil as a garnish. I will be keeping this as one of my busy weeknight dishes. Thanks for the great recipe!
Thank you, Stacey! I’m so glad you enjoyed it.
These look delicious! However, I have a few heads of broccoli sitting in my fridge instead of cauliflower-do you think this would work with broccoli?
I’m sorry, Meredith, for not answering in time! Yes, I believe this would work great with broccoli.
This looks so good! I love the cauliflower sub-in for say fried chicken or eggplant, healthy and delicious!
For a delicious gluten-free pasta try Tinkyada (Pasta Joy) organic brown rice pasta. I usually buy the spirals, but it also comes in other shapes. If your grocery store doesn’t carry it, you can buy it online. I bring the water to a boil, add the pasta, stir, and cook for 13 minutes. It’s perfect! Can’t wait to try this cauliflower dish with it!!
Thanks, Karen! Hope you love it!
Parmesan isn’t vegetarian!
In the UK the Vegetarian Society says:
“Parmesan and other non-vegetarian cheese
There are some cheeses which are always made using animal rennet, for example, Parmesan (Parmigiano Reggiano). In order to be called ‘Parmesan’ this has to be produced according to traditional methods which use calf rennet. The regulations for its production state the following ingredients; cows milk, salt and calf rennet. The milk comes from cows reared in the defined geographical area and the use of the term parmesan as a product description is limited by European Union labelling law to being region specific. Other cheeses which are always made using animal rennet include Grana Padano and Gorgonzola. You can get ‘parmesan style hard cheese’, and variations of others which are suitable for vegetarians.”
Hi Matt, vegetarian Parmesan does exist and you can buy it at Whole Foods.
Is it good? I trust you.
For real, the Whole Foods’ brand is great.
Hi! I found your website this morning and I am in love! Already i have a recipe in mind that i’m going to make for my sister and mother for dinner. It’s my birthday in a week and it would mean so so so much if everyone could just check out my blog and leave me a comment, it would seriously make my day! <3
-Mahika
Once again you rock Kate! I tried the Parmesan-Crusted Cauliflower Steaks with Marinara tonight. My roommate has to limit his wheat so I tried Angel Hair Rice noodles and made my own Marinara. It was sooooo good! Of course being a cheese lover I used a cup of Parmesan. You couldn’t tell it was Cauliflower at all. Thank goodness you and Cookie have this site!
Thank you, Ruth! So glad you are enjoying my recipes. Thanks for sharing them with your roommate, too!
Everyone loved this! I cannot believe the flavor that came from the cauliflower, excellent combination of flavors. This was my first (good) experience with whole grain pasta too. It was so satisfying. I added a little kale on top for the added color, but I don’t think it added much flavor.
Glad you enjoyed the whole grain pasta with your cauliflower! Thank you for your comments, Tammy.
I just made this and it was so delicious and comforting on a chilly evening. I’ve tried a few different roasted cauliflower recipes/methods and this simple one is by far the best–the parmesan crisps up perfectly and it’s a beautiful complement to classic spaghetti and tomato sauce. I added walnuts and they worked well but maybe just because I’m addicted to them. :)
Parmesan isn’t vegetarian :/
Wow I am so happy that I have found your food blog. I just recently became a vegetarian and worried I wouldn’t be able to figure out how to make “normal” meatless meals for myself. You make it sound so easy and yummy! Thank you!
Hey, Vivian – so glad to have you here! And yep, it can be intimidating at first – but trust me, it is totally doable *and* so enjoyable. Good luck with your dietary transition, and I hope to see you more around the blog!
I made this for dinner tongiht, and was amazed by:
a) How tasty it is
b) How filling the cauliflower is!
I will definitely be making this again!
Yes! How great is cauliflower? So happy you enjoyed it.
What a great find. I have trouble with cauliflower in general, I find it bland and tasteless. But after having a really great dish from another cookbook, I have started wading into this vegetable.
This recipe hits the nail right on the head. Fantastic. The cauliflower is amazing and I threw together a simple pot of marinara for this but it would not hurt this at all if you grabbed a jar from the store. The only change I would make is that I would use a different type of pasta. Spaghetti is my favorite of all time, but I think this calls for something a bit more chunky. Honestly, whatever pasta you have in the cabinet will work great.
Try this tonight!!!
I am happy you have found a way to enjoy it, Nicole! I appreciate your review. How did it go!
Made this last night and it was delicious and very filling!
This was absolutely fantastic. Definitely my new favourite pasta dish. I used a homemade marinara sauce and it made all the difference.
Great to hear, Hayley!
Forgot to mention in my last comment – I’m actually a vegan, but I have a trusty brand of non-dairy/vegan parmesan cheese I love so that’s what I used for the cauliflower. Used a lot of it haha but that’s all right because this dish is so delicious. It’s definitely a once a month (if not more often) meal!
That’s great, Hayley!
I pinned this so I can try it soon! It looks delicious!
Lovely idea, but you realise Parmesan cheese (along with Grana Padano, Gorgonzola and certain other cheeses with hard rennets) aren’t vegetarian? Just wanted to let you know!
Hi Sarah! Thank you for your comment. You can find vegetarian options, just be sure to check the ingredients to ensure it’s vegetarian.
Great recipe! It was easy to make and tasted great. We used it as a side dish. My husband added red pepper flakes to his portion.
Great to hear, Pam! I’m glad it was great for you.
I have had a love-hate with cauliflower for years, but I think I am cured with this recipe. That roasted cauliflower was so incredibly good, that I never even got to the pasta.
Used the airfryer for 15 mins. Spray oil, a bit of garlic salt & at the end Parmesan on top for 2 minutes. Sliced courgette around it! Delicious!