Ingredients
Scale
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
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 and trim the stem, leaving the core intact. Cut the cauliflower lengthwise into 1-inch thick "steaks" from the center. The outer pieces will likely crumble but you can still bake them.
- Step 3: In a small bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Step 4: Brush both sides of the cauliflower steaks with olive oil.
- 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
- Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
- To reheat, broil for a few minutes per side to revive the crispiness.
- Serve these savory steaks with a squeeze of lemon and a dollop of creamy aioli for extra zest.
- Don't overcrowd the baking sheet; bake in batches for maximum crispiness and even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American