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Roasted Cauliflower Steaks with Herbed Ricotta & Tomato Sauce

Roasted Cauliflower Steaks {with Herbed Ricotta & Tomato Sauce}

Libby with Lemony Thyme
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 2
Calories 280 kcal


  • 1 head cauliflower
  • 2 Tbl. olive oil I used Tuscan herb
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly cracked pepper
  • 1 handful fresh herbs like rosemary, sage, oregano, thyme
  • 1/2 cup tomato sauce
  • 1/4 cup ricotta cheese
  • 1/4 tsp. Mrs. Dash Garlic & Herb seasoning


  • Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
  • Place cauliflower core side down on a cutting board. Slice into 1-inch thick steaks, the ends will fall apart into florets (reserve those for another dish). You should be able to get 4 1-inch thick steaks.
  • Combine olive oil, Parmesan cheese, salt, pepper, and fresh herbs. Spread mixture over both sides of cauliflower. Place steaks on prepared baking sheet.
  • Bake 15 minutes on one side. Turn over and cook another 10 - 15 minutes until nicely browned.
  • Meanwhile, heat tomato sauce in a small pan. Mix ricotta cheese with Mrs. Dash seasoning and reserve.
  • Serve roasted cauliflower steaks with Herbed Ricotta and Tomato Sauce.


Per Serving (2 cauliflower steaks, 1/8 cup ricotta, 1/4 cup tomato sauce) = 6 WW Pts+