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
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Remove the outer leaves of the cauliflower. Cut the cauliflower in half through the core. Then, cut 1-inch thick "steaks" from the center of each half. You should get 2-3 steaks depending on the size of the cauliflower. The outer pieces will crumble and 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. Then, dredge each steak in the breadcrumb mixture, pressing gently to adhere.
- Step 5: Place the breaded cauliflower steaks on the prepared baking sheet. Bake for 20-25 minutes, or until the cauliflower is tender and the breadcrumbs are golden brown and crispy.
- Step 6: Garnish with fresh parsley (if using) and serve immediately.
Notes
- Store leftover baked cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
- Reheat the cauliflower steaks in a preheated 350°F (175°C) oven or air fryer for about 5-7 minutes to crisp them up again.
- Serve these crispy cauliflower steaks as a delicious vegetarian main course alongside a bright lemon-herb aioli or your favorite dipping sauce.
- For extra crispy results, lightly spritz the breaded cauliflower steaks with olive oil spray before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American