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.

Source: EatingWell Magazine, May/June 2018


Recipe Summary

30 mins
1 hr 15 mins


Cauliflower Steaks
Salsa Verde


Instructions Checklist
  • To prepare cauliflower steaks: Preheat oven to 400 degrees F. Generously coat a baking sheet with cooking spray.

  • 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.)

  • 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.

  • 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.

  • 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 Facts

1 cauliflower steak & 2 Tbsp. salsa verde
438 calories; protein 10.2g; carbohydrates 26.2g; dietary fiber 6.5g; sugars 4.9g; fat 34g; saturated fat 5.6g; cholesterol 58.6mg; vitamin a iu 495.9IU; vitamin c 116.7mg; folate 143mcg; calcium 112.1mg; iron 2.1mg; magnesium 41.1mg; potassium 739.7mg; sodium 454.5mg.

1 starch, 2 1/2 vegetable, 1/2 medium-fat protein, 6 fat