Ingredients
Scale
- 1 large head of cauliflower, cut into 1-inch thick steaks
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow bowl, whisk together the eggs.
- In another shallow bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Dip each cauliflower steak into the beaten eggs, then dredge in the Parmesan cheese mixture, ensuring it's fully coated.
- Place the coated cauliflower steaks on the prepared baking sheet. Drizzle with olive oil.
- Bake for 18-20 minutes, or until the cauliflower is tender and the parmesan crust is golden brown and crispy. Flip halfway through for even browning.
- Garnish with fresh parsley and serve immediately.
Notes
For extra crispy cauliflower, broil for the last 1-2 minutes, keeping a close watch to prevent burning. You can also add a pinch of red pepper flakes to the parmesan mixture for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. For a vegan option, substitute the parmesan cheese with nutritional yeast and use a plant-based egg substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg