Cauliflower Cutlets
This is not a recipe where cauliflower is trying to catfish you into thinking that it is steak. Cauliflower is versatile, but steak it is not. The term cauliflower steaks refers to the form the cauliflower takes, not the taste—rather than being broken into florets, it’s cut into thick slices. I am calling them cutlets, but that name is also somewhat misleading.
They are delish though! I made these once when I taught a class at a culinary school and it was great for beginners while also being an impressive dish. I love to top mine with a marinara sauce, but any sauce is great like a pesto or a romanesco or even a vodka sauce. You can always keep it simple and just squeeze some lemon wedges on top.
Cauliflower Cutlets
Adapted from Oh My Veggies
Ingredients
1 large cauliflower
1 large egg
1/4 cup chickpea flour
3/4 cup panko breadcrumbs OR crushed
1/4 cup grated parmesan
1 teaspoon mustard powder
Salt and freshly ground pepper, to taste
Oil mister or cooking spray
Instructions
Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
Using a sharp chef's knife, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Cut the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 3/4 to 1-inch slices—you should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.
Whisk together the egg and milk in a wide, shallow bowl with enough room to dip the cauliflower steaks. Pour the flour onto a large plate and combine the panko, parmesan, mustard powder, salt and pepper on a second large plate.
Dredge the cauliflower cutlets in the flour, dip them in the egg mixture, and then press them into the panko mixture. Use your hands to make sure the cauliflower is fully coated on all sides with each. Place the steaks on the prepared baking sheet and spray liberally with oil.
Bake the steaks for 15 minutes, then flip them over and spray them with more oil. Bake for another 15-20 minutes, or until golden brown with tender florets.
