Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Remove the outer leaves from the cauliflower. Cut the cauliflower in half through the core. Then, cut two 1-inch thick "steaks" from the center of each half. The outer pieces will likely fall apart but can be roasted as florets.
- Step 3: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Step 4: Brush the cauliflower steaks with olive oil on both sides.
- Step 5: Press the breadcrumb mixture onto both sides of the cauliflower steaks, ensuring they are well coated.
- Step 6: Place the breaded cauliflower steaks on the prepared baking sheet and bake for 20-25 minutes, or until tender and golden brown, flipping halfway through.
Notes
- For extra crispy edges, try broiling the cauliflower steaks for the last 2-3 minutes, watching carefully to prevent burning.
- Leftover baked cauliflower steaks can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven or air fryer to maintain crispness, avoiding the microwave which can make them soggy.
- Serve these flavorful cauliflower steaks as a satisfying vegetarian main course with a squeeze of lemon and a dollop of your favorite aioli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American