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Cauliflower Parmesan Steaks

Delightful, crispy cauliflower steaks coated in a cheesy breadcrumb mixture, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower
  • 1 cup breadcrumbs (panko) Panko works especially well
  • ½ cup grated Parmesan cheese More cheese is always a win
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 2 large eggs, beaten
  • Olive oil for drizzling
  • Fresh parsley or basil for garnish Optional, makes everything look fancier

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Remove the leaves from the cauliflower head and slice it into ¾-inch thick steaks.
  3. In one bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. In another bowl, place the beaten eggs.
Bread the Cauliflower
  1. Dip each cauliflower steak into the egg, allowing any excess to drip off, then coat it in the breadcrumb mixture.
Bake
  1. Place the breaded cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 20-25 minutes, flipping halfway through.
Serve
  1. Garnish with fresh parsley or basil and serve hot. Pair them with marinara sauce or over spaghetti squash.

Notes

Experiment with different seasonings in your breadcrumb mixture. Don't stress if your eggs get a little clumpy with the breadcrumbs; it adds character!