Ingredients
- 1 large head of cauliflower, trimmed and sliced into 1-inch thick steaks
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Olive oil, for drizzling
Feel free to make substitutions where necessary. For instance, if you’re gluten-sensitive, swap the all-purpose flour and breadcrumbs for gluten-free alternatives. You can also add a pinch of cayenne pepper for a little heat if you enjoy a spicy kick, something I picked up from my grandmother’s love for bold flavors.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
- In a shallow bowl, place the flour. In another bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each cauliflower steak into the flour, shaking off any excess. Then, dip it into the beaten eggs, and finally, coat it thoroughly with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
- Place the coated cauliflower steaks onto the prepared baking sheet. Drizzle a little olive oil over each steak to enhance crispiness.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower steaks are golden brown and crispy. The aroma will remind you of comforting meals shared around a family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International