Vegetarian · Everyday cooking

Cauliflower “Steaks” with Cheddar & Walnuts

Thick roasted cauliflower slices with melted cheddar, toasted walnuts and a parsley finish.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 35 min
Total: 50 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Cauliflowertrimmed head, central core retained1,000 g
Cheddargrated160 g
Walnutsroughly chopped60 g
Olive oilSalad or cooking oil30 g
Yellow mustardPrepared, yellow25 g
Lemon juiceRaw25 g
Parsleychopped20 g
PaprikaDried, ground3 g
SaltTable salt3 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 425°F (220°C). Cut the cauliflower through the core into thick 2 cm slices. Keep loose florets and arrange everything on lined trays.
Mix the oil, mustard, paprika, salt and pepper. Brush over both sides of the cauliflower and spoon any remaining mixture over the loose florets.
Roast for 20 minutes, turn carefully, then roast for another 8–10 minutes until a knife passes easily through the core.
Scatter the cheddar and walnuts over the cauliflower. Roast for 4–5 minutes more, until the cheese melts and the nuts smell toasted.
Finish with lemon juice and parsley. Divide the slices, loose florets, cheese and walnuts into 4 servings.

Kitchen notes

The core helps the slices hold together. Choose vegetarian-rennet cheddar if required.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 17.5 g
Fiber: 6.8 g
Carbs − fiber: 10.7 g
Protein: 16.8 g
Fat: 31.7 g
Energy: 398 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Cauliflower “Steaks” with Cheddar & Walnuts

For 4 servings

Vegetables

CauliflowerRaw1,000 g

Fruit & berries

Lemon juiceRaw25 g

Eggs & dairy

CheddarRegular160 g

Oils & fats

Olive oilSalad or cooking oil30 g

Herbs & spices

Black pepperDried, ground1 g
PaprikaDried, ground3 g
ParsleyFresh20 g
SaltTable salt3 g

Nuts & seeds

WalnutsEnglish walnuts, plain60 g

Sauces & pantry

Yellow mustardPrepared, yellow25 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/cauliflower-cheddar-steaks/

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