Description
Make thick, crispy cauliflower steaks coated in garlic and Parmesan cheese using your air fryer.
Ingredients
Scale
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Remove the outer leaves from the cauliflower head and trim the stem so the head sits flat.
- Carefully cut the cauliflower head vertically into four equal, thick ‘steaks’, about 1 to 1.5 inches thick each. Some florets will break off; save these for snacking or another use.
- In a small bowl, mix the olive oil, garlic powder, oregano, pepper, and salt.
- Brush both sides of each cauliflower steak generously with the oil mixture.
- In a separate small bowl, mix the grated Parmesan cheese. Gently press the Parmesan cheese onto both sides of the oiled cauliflower steaks.
- Preheat your air fryer to 380 degrees Fahrenheit (195 degrees Celsius) for 3 minutes.
- Place the coated cauliflower steaks in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
- Air fry for 12 to 15 minutes, flipping the steaks halfway through the cooking time, until the edges are golden brown and the center is tender when pierced with a fork.
- Remove from the air fryer, garnish with fresh parsley, and serve immediately.
Notes
- For extra crispiness, lightly spray the steaks with cooking spray just before the last 5 minutes of cooking.
- Serve with a side of ranch dressing or a lemon-tahini sauce for dipping.
- If your steaks are very thick, you may need to add 2-3 minutes to the total cook time.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 140
- Sugar: 4
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 4
- Protein: 6
- Cholesterol: 8