If you're looking for cheese recipes that feel hearty without the meat, this cauliflower steak recipe with cheese is a good one to keep on hand. We roast thick-cut slices of cauliflower until golden, then top them with melty, flavorful cheese for a dish that’s warm, satisfying, and just a little special.
The real magic comes from our Der Alpen Cheese. Aged to develop its nutty, creamy flavor, it melts beautifully and adds just the right richness to the roasted cauliflower. Whether you serve it as a main or a hearty side, it’s a cozy, reliable recipe that fits right into your weeknight rotation.
Cauliflower Steak with Cheese
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 2–3
Ingredients
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1 large head of cauliflower
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3 tablespoons olive oil
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Salt and pepper to taste
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 cup shredded Goot Essa Der Alpen Cheese
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1 tablespoon chopped fresh parsley (optional)
Instructions
1. Prep the cauliflower: Remove the outer leaves from the cauliflower and trim the stem, but keep the core intact. Slice the cauliflower into thick “steaks” about ¾-inch to 1-inch wide. You’ll get 2 to 3 good ones from the center; save the rest for roasting or soup.
2. Season and roast: Brush both sides of each steak with olive oil and season with salt, pepper, garlic powder, and paprika. Lay them flat on a parchment-lined baking sheet and roast at 425°F for about 20–25 minutes, flipping once, until golden and tender.
3. Add the cheese: Sprinkle a generous handful of shredded Der Alpen Cheese over each steak and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
4. Garnish and serve: Top with a bit of fresh parsley if you like and serve warm, either as a main or alongside something cozy like mashed potatoes or a green salad.
Why We Love It
We enjoy how this recipe hits that perfect middle ground between rustic and elegant. Cauliflower holds up well in the oven, and when paired with the savory depth of our Der Alpen Cheese, it becomes something truly special.
This dish has made appearances on our supper table during harvest season and even showed up once at a neighbor’s potluck. It’s simple enough for a Tuesday and special enough for guests.
Bringing the Farmhouse Flavor Home
When we share recipes like this, it’s about more than just putting dinner on the table. It’s about honoring the care that goes into every step, from the pasture to the plate. Each block of Der Alpen Cheese is made from milk we’ve raised with intention and aged with patience and tradition.
So when that cheese melts over your cauliflower, you’re tasting more than flavor. You’re getting a piece of a slower, simpler way of life that puts quality and sharing first.
We make our cheeses in small batches, age them in our own cave, and send them from our farm to your kitchen. If real ingredients and bold flavor matter to you too, we’d be proud to help stock your fridge.
Frequently Asked Questions
Can I grill the cauliflower instead of roasting it?
Yes, grilling adds a delicious char. Just be sure to brush the steaks well with oil and grill over medium heat. Add the cheese during the last few minutes so it melts without falling through the grates.
Can I use another Goot Essa cheese?
Absolutely. Our Mountain Valley Sharp Cheddar adds bold flavor, and Der Vauden Swiss offers a milder, creamy option.
How do I keep cauliflower steaks from falling apart?
Cut them thick and be gentle when flipping. Using a wide spatula helps, and if a piece breaks off, it still tastes just as good.
Is this recipe good for meal prep?
Yes, you can roast the steaks ahead of time and add the cheese right before reheating. They crisp up nicely in a hot oven.
Where can I find Goot Essa cheese?
You can shop directly on our website or explore our cheese subscriptions and gift baskets for regular deliveries of small-batch, farmstead cheese straight to your door.
