Cheese-Topped Cauliflower Steaks

Couldn't find plain Monterey Jack so used pepper jack and omitted the red pepper flakes. Also left out the optional olives & anchovies. Delicious! Don't omit the rosemary or any of the cheeses—the combo adds depth and is totally worth the clogged arteries!

Yum! Served with Raos marinara.

Really good and one can change up the cheeses for varieties (we're not fans of Monterey Jack as example) and amount (maybe one less cheese works best for us, hence "Adieu, Jack") as your taste buds prefer. We make the crumbs and eliminate anchovy option (allergies) but "Oh my" the nicoise olves are "it" option to finish! Alison Roman recipe for salad of greens and fresh herbs (on NYT Cooking) alongside was great partner.

I really loved this, but I did approximates on everything. Cheese to preference, olives and parsley as well. Someone in the comments suggested putting anchovies in the oven with the cheese, and I really liked that idea. I diced the anchovies and put them on top of the cheese, it was so good. I ate this with a side of chicken cutlets. Really liked this, will make again.

Can I marinate the "steaks" overnight for an improved flavor? Will it absorb the marinade flavors if I pierce the "steaks"? I'm thinking of za'atar and citrus juice. I'm interested in de-cauliflowering the cauliflower a bit so it appeals to the cauliphobes in our family.

Is there adequate protein in this meal?

Agree with others about adding a tomato element. Chopped tomatoes together with anchovies and olives and placed in a layer under the cheese (and only used mozz and parm). Came out great.

I’m really surprised no one else has mentioned that it takes twice this long to roast, I re read the recipe thinking I missed a step (i.e. par boil or cover) this is very delicious but keep in mind it will take twice as long as indicated.

Delicious! I made these with less cheese than noted, but wouldn't mind more. Omitted the anochovies (not my fav), but olives and cilantro instead of parsely (sorry not on the fridge this time). Don't omit the breadcrumbs... extra crunchiness if they are really coarse. Deffinitely making them again!

Delicious! And Easy! This is essentially a big grilled cheese open-faced sandwich, with cauliflower instead of bread. I understand some people thinking there’s too much cheese, but in our house there’s no such thing. Very nice with the marinara, more “family friendly” than anchovies and black olives.

delish!! used a prized cauliflower from our garden. every ingredient was perfect! will be a yearly garden recipe.

I had never liked cauliflower before but cooked this way it's delicious! I make it with parmesan as the only topping for me, and with anchovies, olives and parmesan for the rest of the family. Thank you for liberating me from broccoli only in the cruciferous family!

Melted cheese on a cauliflower base. Delicious, but there is no cauliflower taste, just cheese. I eliminated the provolone and three cheeses was still too much. Wasting so much cauliflower to get “steaks” that add nothing to the dish was a shame. My guests loved it.

Very yummy. Just like others have posted below, I didn't add the provolone, but I added a fair amount of red pepper flakes. And don't forget the herbs. Rosemary is not my favorite, but it is delicious with this meal.

A little trick for getting good cauliflower steaks…don’t trim the bottom or leaves. Wash it then slice right down the middle. Then you can cut slices off of both sides (starting from the middle/cut). After you slice them you can trim the leaves and the bottom. I also use the knife to pick them up and place them. I also don’t cut the final/outer pieces. I simply pick them up with the knife and roast them with the round side on top.