Date Published: August 8th, 2020 | Last Updated: August 8th, 2020
Author: Abby |Category: vegetarian, mains, sides, healthy
Serves: 4 | Prep time: 10 mins | Cook time: 38 mins

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Ohhhhh boy. Get ready to have your mind blown. I had never heard of cauliflower steak before until a few weeks ago when the whole family was trying to eat a little lighter. After a couple hours of googling for some food inspo, I came across this recipe from Epicurious and I instantly knew we had to make it. The result came out fantastic albeit a little salty (and I usually love my salt so that’s saying something!). The crunchy parmesan panko crust with the dijon mayo ontop of the roasted cauliflower was so delicious and adds warmth to a miserable cold day (much like today). This easy recipe is definitely a must-try! It’s going straight up to my top 20 dishes to make! I’ve adjusted the recipe to lessen the salt and made some adjustments to have this as a standalone dish with any sides of your choice.

PS: Try to get the biggest cauliflower you can find because I could eat two of these in one sitting! Or make smaller steaks and serve this as a side dish.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 large heads of cauliflower
1/2 tsp fresh ground black pepper
3 Tbsps mayonnaise
1 tsp dijon mustard
1/2 tsp sugar
Parmesan Crust Topping:
- 3 garlic cloves, minced
- Zest of 1 lemon (~1 Tbsp)
- 1/3 cup fresh parsley, chopped finely
- 1/2 cup parmesan cheese, grated
- 6 Tbsps olive oil
- 2/3 cup panko (Japanese breadcrumbs)

Directions:

Preheat oven to 220˚C (425 F).

Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.

Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.

While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.

In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.

Finished baking on both sides. You want crispy brown edges and a tender centre.

Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!

Summarized Recipe:

Parmesan-Crusted Cauliflower Steak

Ingredients:

2 large heads of cauliflower
1/2 tsp fresh ground black pepper
3 Tbsps mayonnaise
1 tsp dijon mustard
1/2 tsp sugar
Parmesan Crust Topping:
- 3 garlic cloves, minced
- Zest of 1 lemon (~1 Tbsp)
- 1/3 cup fresh parsley, chopped finely
- 1/2 cup parmesan cheese, grated
- 6 Tbsps olive oil
- 2/3 cup panko (Japanese breadcrumbs)

Directions:

Preheat oven to 220˚C (425 F).
Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.
Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.
While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.
In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.
Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!