Ingredients
Scale
- 1 large head of cauliflower, about 2 lbs
- 2 tablespoons olive oil
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon 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. Leave the core intact. Cut the cauliflower vertically through the core into two "steaks" about 1-inch thick. The outer slices will likely crumble and can be roasted as florets.
- Step 3: In a small bowl, combine panko bread crumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Step 4: Drizzle the cauliflower steaks with olive oil and season with salt and pepper. Press the panko mixture onto both sides of the cauliflower steaks, ensuring they are well coated.
- Step 5: Place the coated cauliflower steaks on the prepared baking sheet and bake for 20-25 minutes, or until tender and golden brown.
- 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 in a 350°F (175°C) oven for 5-10 minutes to regain crispiness, avoiding the microwave.
- Serve these crispy cauliflower steaks as a surprisingly satisfying vegetarian main course, or alongside roasted chicken or fish.
- For extra flavor, try adding a pinch of red pepper flakes to the panko mixture for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American