Cauliflower Steaks Milanese with Salsa Verde

Cauliflower Steaks Milanese with Salsa Verde

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From: EatingWell Magazine, May/June 2018

Milanese, the traditional Italian preparation of breading meat then sautéing it until crispy, is just the treatment to give cauliflower steaks for a healthy vegetarian dinner. Roast up the leftover florets or whirl them into cauliflower rice another night. Served with a zesty salad and a glass of chilled verdicchio or pinot grigio, this deeply satisfying vegetable entree is swoon-worthy to vegetarians and meat-lovers alike.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Cauliflower Steaks
  • Olive oil cooking spray
  • 2 medium heads cauliflower (about 1½ pounds each)
  • 3 tablespoons cornstarch
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 cup whole-wheat panko breadcrumbs
  • ⅓ cup finely grated Parmesan cheese
  • ½ teaspoon ground pepper
  • Salsa Verde
  • ½ cup extra-virgin olive oil
  • ¼ cup chopped fresh parsley
  • 1 tablespoon capers, rinsed and chopped
  • 1 tablespoon lemon zest
  • 1 clove garlic, grated
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. To prepare cauliflower steaks: Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.
  2. Remove any leaves from each head of cauliflower, but leave the stem intact. Place on a cutting board, stem-side up. Using a large chef's knife, cut each head through the stem into 2 equal halves. Cut a 1-inch-thick slice from each half. (See Tips. Reserve the remaining cauliflower for another use.)
  3. Place cornstarch in a shallow dish. Lightly beat eggs with salt in another shallow dish. Combine panko, Parmesan and pepper in a third shallow dish. Coat each cauliflower steak in the cornstarch, shaking off any excess. Dip in the egg and let any excess drip off. Coat with the panko mixture. Place on the prepared baking sheet. Generously coat both sides of the cauliflower with cooking spray.
  4. Bake, turning the steaks over and rotating the pan from back to front halfway through, until the cauliflower is tender and the coating is crispy, 45 to 55 minutes.
  5. Meanwhile, prepare salsa verde: Combine oil, parsley, capers, lemon zest, garlic, crushed red pepper and salt in a small bowl. Serve with the cauliflower.
  • Tips: How to Cut a Cauliflower Steak: Place the head on a cutting board, stem-side up. Using a large chef's knife, slice the cauliflower through the stem into 2 equal halves. Slice a 1-inch steak from the cut edge of each half, including the stem. (Reserve the rest for another use.)

Nutrition information

  • Serving size: 1 cauliflower steak & 2 Tbsp. salsa verde
  • Per serving: 438 calories; 34 g fat(6 g sat); 7 g fiber; 26 g carbohydrates; 10 g protein; 143 mcg folate; 59 mg cholesterol; 5 g sugars; 0 g added sugars; 496 IU vitamin A; 117 mg vitamin C; 112 mg calcium; 2 mg iron; 455 mg sodium; 740 mg potassium
  • Nutrition Bonus: Vitamin C (195% daily value), Folate (36% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2½ vegetable, ½ medium-fat protein, 6 fat

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