The steaks are steamed briefly before the coating goes on, just enough to soften them slightly without cooking through, so the oven can finish the job without the crust burning before the vegetable is ready. They go into milk first, then into a 50/50 mixture of Parmesan and breadcrumbs that coats all sides before they go onto the baking sheet. What comes out is a deeply golden crust that breaks open to reveal tender, sweet cauliflower inside.
A hummus and pesto sauce drizzled over the top adds creaminess and color that the golden-brown steaks need on the plate. This works as a side dish alongside a simple protein or as a vegetarian main for two. The Parm-breadcrumb crust adds enough substance to make the latter a legitimate option. Either way it changes how you think about buying a head of cauliflower.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Cauliflower
- Milk
- Parmigiano Reggiano cheese
- Breadcrumbs
- Olive oil
- Hummus
- Basil pesto
How to Make Cheese-Crusted Cauliflower Steaks
Step 1 – Remove the outer leaves and cut a head of cauliflower in half (through the center). Cut a part of the stem off the cauliflower, but don’t cut too far, the stem/core keeps the steaks together. Cut steaks by cutting 2 slices of approx. 1-1.5 inches thickness; start from the center part. It’s best to use a large knife for this job.
This recipe only needs half a head. You will have some florets left. Make sure you keep those as you can use it for other recipes, like a this Simple Irish Cauliflower Soup, Cauliflower Risotto with Mizithra Cheese or an Italian Cauliflower Salad.
Step 2 – Steam the steaks first, for approx. 5 minutes. Place them in a steam pan or steamer basket. The steaks will still be pretty raw; but softened enough to shorten the baking time in the oven and less chance to burn them.
Step 3 – Sprinkle the steaks with just a little bit of salt and pepper. Don’t use too much, the cheese has salt as well.
Dip the slightly cooled steaks into milk and coat them on both sides. Then transfer them into the cheese/bread crumbs mixture (a 50:50 ratio), flip them and cover the other side. Make sure all sides are covered. Do the same for the second steak.
Step 4 – Place both steaks on a baking sheet that is covered with parchment paper. Drizzle with a little bit of oil (this helps getting a crispy crust) and place the baking sheet in a preheated oven of 425°F.
Bake for approx. 25 minutes. The steaks are done when you can easily pierce the ‘meat’ of the stem with a fork.
Now it is time to serve the Cheese-Crusted Cauliflower Steaks. For this recipe I made a quick hummus-basil pesto sauce, by mixing 2 tablespoons of hummus (the plain version) with 1 tablespoon of basil pesto.
Place the steaks on a shallow dish and drizzle/smear the hummus-pesto sauce.
Hope you will try this recipe and let me know what you think.
Cheese-Crusted Cauliflower Steak
Pin Recipe FacebookIngredients
- 1/2 head cauliflower, (See notes)
- salt and pepper
- 1/2 cup milk
- 1 ounce Parmigiano Reggiano cheese, grated
- 1 ounce bread crumbs
- olive oil
- 2 tablespoons hummus, plain
- 1 tablespoon basil pesto
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Remove the outer leaves and cut a head of cauliflower in half (through the center). Only half a head will be used. Keep the other half for another recipe, like a Cauliflower Soup, Cauliflower Risotto or a Cauliflower Salad.
- Cut a part of the stem off the cauliflower, but don’t cut too far, the stem keeps the steaks together. Cut steaks by cutting 2 slices of approx. 1-1.5 inches thickness. You will have some florets left. You can treat them the same way as the steaks and have a little more, or you can set them aside for another recipe.
- Place the steaks in a steam pan or steamer basket and steam them for approx. 5 minutes. The steaks are still pretty raw; but it softens them enough and will shorten the baking time. Sprinkle with salt and pepper.
- Prepare the crust; one plate with the milk and another plate with the Parmesan/bread crumbs mixture.
- Dip the slightly cooled steaks into the milk and coat them on both side. Then transfer them onto the cheese/bread crumbs mixture and make sure all sides are covered. Do the same for the second steak.
- Place both steaks on the baking sheet, drizzle with a little bit of oil (this help in getting a crispy crust) and place the baking sheet in the oven.
- Bake for approx. 25 minutes. The steaks are done when you can easily pierce the ‘meat’ of the stem with a fork.
- While the steaks are baking, mix the hummus with the pesto.
- Transfer the steaks onto a shallow dish and drizzle/smear with the hummus-pesto sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.