Crispy Parmesan Cauliflower Steaks

By Kiersten | Last Updated: March 8, 2017

Crispy Parmesan Cauliflower Steaks Recipe

Go to Crispy Parmesan Cauliflower Steaks recipeCrispy Parmesan Cauliflower SteaksPhotos by Emily Caruso

Let’s just get this out of the way: cauliflower steaks are not trying to be steaks. Cauliflower is not trying to catfish you—it’s not all, “Yeah, sorry, I don’t have a phone so we can’t talk, but I swear I’m a steak. Here’s a stock photo of me searing on a grill to prove it!” The term cauliflower steaks refers to the form the cauliflower takes, not the taste—rather than being broken into florets, it’s cut into thick slices.

Because cauliflower steaks don’t taste or cook like meat, I’ve never used them as a meat substitute in a recipe—until now! When I happened upon a Parmesan Chicken Cutlets recipe from Epicurious, I went through my mental rolodex of chicken substitutes and came up empty. I have a weird aversion to combining tofu and cheese, so that was out. Chickpeas? Nope. Seitan? Meh. And then I thought that the breadcrumb coating might be delicious on cauliflower. I’d have to adjust the recipe to bake it instead of frying, but Crispy Parmesan Panko Cauliflower Steaks sounded pretty irresistible.

Crispy Parmesan Cauliflower Steak Ingredients
When you cut cauliflower into steaks, you have to embrace the fact that they’re not going to be perfect—not like the photos you see in magazines, at least. When you cut the cauliflower into steaks, it’s inevitable that some florets will fall off, especially on the ends. That’s okay! As you can see in the photos here, we just bread and roast them with the rest. Other recipes I’ve seen say to discard the florets, reserve them for another use, or eat them as a snack, but unless you’re cooking for someone you need to impress, I say you should just cook them with the steaks.

In my years of cauliflower steak making, I’ve learned a few tricks. First, using a large cauliflower helps and if you can find one that’s oblong rather than round, that’s even better—it will allow you to cut more steaks that stay intact. I always start by cutting the cauliflower in half down the middle, from the top to the stem, and then I cut each half into steaks.

You can serve these steaks with a variety of sauces, dressings and pestos—marinara or gremolata would be delicious—but I stuck with the original recipe’s suggestion of serving with lemon wedges. A squeeze of lemon juice and a sprinkling of fresh herbs is all these steaks need.

Go to Crispy Parmesan Cauliflower Steaks recipe

Crispy Parmesan Cauliflower Steaks

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Yield:

4 servings

ingredients:

Print recipe

instructions:

  1. Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. Using a sharp chef's knife, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Cut the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 3/4 to 1-inch slices—you should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.
  3. Whisk together the egg and milk in a wide, shallow bowl with enough room to dip the cauliflower steaks. Pour the flour onto a large plate and combine the panko, parmesan, mustard powder, salt and pepper on a second large plate.
  4. Dredge the cauliflower steaks in the flour, dip them in the egg mixture, and then press them into the panko mixture. Use your hands to make sure the cauliflower is fully coated on all sides with each. Place the steaks on the prepared baking sheet and spray liberally with oil.
  5. Bake the steaks for 15 minutes, then flip them over and spray them with more oil. Bake for another 15-20 minutes, or until golden brown with tender florets. Sprinkle with chopped herbs and a squeeze of lemon juice before serving.
Crispy Parmesan Cauliflower Steaks

Prep Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes

Yield:

4 servings

ingredients:

Print recipe

instructions:

  1. Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
  2. Using a sharp chef's knife, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Cut the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 3/4 to 1-inch slices—you should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.
  3. Whisk together the egg and milk in a wide, shallow bowl with enough room to dip the cauliflower steaks. Pour the flour onto a large plate and combine the panko, parmesan, mustard powder, salt and pepper on a second large plate.
  4. Dredge the cauliflower steaks in the flour, dip them in the egg mixture, and then press them into the panko mixture. Use your hands to make sure the cauliflower is fully coated on all sides with each. Place the steaks on the prepared baking sheet and spray liberally with oil.
  5. Bake the steaks for 15 minutes, then flip them over and spray them with more oil. Bake for another 15-20 minutes, or until golden brown with tender florets. Sprinkle with chopped herbs and a squeeze of lemon juice before serving.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

I agree. I would never throw out smaller florets, what a waste. I posted cauliflower steaks last year and mine were a tad dry. I don’t know what I was missing. They were good but just OK. I should try yours, Kristen.

Real Parmesan cheese isn’t actually veggie, so I was wondering what would be a good substitute cheese to use instead?

Are you in Europe? In the US, there’s domestic parmesan cheese that’s made without animal rennet (I usually buy Whole Foods’ 365 brand, but Organic Valley is another option). If you’re in the EU, I believe there are parmesan substitutes that are usually labeled “hard cheese” or something like that–basically, you need a cheese with a low moisture content that can be grated.

Jenni, you can likely find “vegetarian” parm or parm “style” cheese without rennet at your local crunchy supermarket! Good luck!! Unfortunately a lot of people (and restaurants alike) seem to think Parmesan is a safe cheese. Ugh!

Well, I made this with orange califlower (very Thanksgivingee). I substituted coconut flower. It came out great but with needs salt…lots of salt. I thought the cheese would do it but NAH…I also used 1 c panko and 1c cheese. I think I will use less panko next time. I can’t wait to go to the farmers market to see if I can get another orange cali. for my cousins for Thanksgiving. It’s a hard one this year. I lost my cousin’s Mom and Dad this year. My Aunt and Uncle were the last of the Mohegans. Now only 1 sister, niece and nephews, plus my Uncle Mikes boys and of course the host of cousins one never sees. I will try to make it especially festive FOR THEM n for me, I’m very sad too. Looking at the man in the moon tonight, well….I called all of them and said, “go outside” see the man in the moon….do you recognize that face? Anyway…recipies good. Have your oil spray ready and SALT…..

This is the first comment I’ve ever left on a recipe because this was sooooooo good. I preferred the florets to the steak personally, but both were great. Def don’t leave out the lemon! Thanks for the great new recipe!!

I made this last night and even my husband and son loved it…cauliflower and all! I changed from regular flour to corn flower and used seasoned gluten-free panko crumbs. I also forgot to put the flour on a seperate plate and mixed it in with the other dry ingredients. I don’t think it hurt the recipe and saved a step. Awesome recipe — thanks oh my veggies.

I made these today and found them a little dry. The flavor was good, but next time I will try something to give it a bit more moisture.
As a side note, i dropped the cauliflower crumbles into the flour and egg and panko just to try to use everything up and they were terrific!

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