Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Marinade
Oreganata Topping
Finishing & Garnish
Method
Cauliflower & Marinade
- 1
Preheat and prep
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
- 2
Prepare cauliflower
Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Slice the cauliflower into 3/4- to 1-inch thick steaks (usually 2–3 steaks from a medium head); reserve any loose florets for roasting alongside the steaks.
- 3
Make marinade
In a small bowl whisk together 1 tbsp Frank's RedHot, 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1 tsp salt and 1 tsp freshly ground black pepper until emulsified.
- 4
Coat cauliflower
Brush or spoon the marinade over both sides of the cauliflower steaks and the reserved florets, coating thoroughly. Let sit 5–10 minutes to absorb flavor while you prepare the topping.
Oreganata Topping
- 5
Make oreganata mixture
In a bowl combine 1 cup fresh breadcrumbs, 1/2 cup grated Parmesan, 2 tbsp chopped oregano, 2 tbsp chopped parsley, 1 tbsp lemon zest, 1/4 tsp red pepper flakes (if using), and 1/2 tsp salt. Stir to combine.
- 6
Moisten and finish topping
Add 2 tbsp olive oil to the breadcrumb mixture and toss until crumbs are evenly moistened and hold together slightly. Taste and adjust salt or lemon zest as needed.
- 7
Assemble on sheet
Arrange the marinated cauliflower steaks and florets on the prepared baking sheet. Brush the exposed surfaces lightly with the melted butter (1 tbsp) or a little extra olive oil. Press a generous layer of the oreganata topping onto the top surface of each cauliflower steak so it adheres.
Roast & Finish
- 8
Roast
Roast in the preheated oven for 20–28 minutes, until the cauliflower is tender when pierced with a knife and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 5–8 minutes.
- 9
Broil for extra color (optional)
For extra crispness, switch the oven to broil for 1–2 minutes at the end—watch carefully to avoid burning.
- 10
