Oven baked Cheese-Crusted Cauliflower Steaks are a satisfying solution for a side dish or a vegetarian entree. Thick slices of cauliflower with a coating of cheese and bread crumbs and drizzled with a hummus-pesto sauce.
salt and pepper
Preheat your oven to 425 degrees 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.