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- 1 large head of cauliflower - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, finely chopped The main ingredients for Crispy Parmesan Crusted Cauliflower Steaks focus on fresh, simple items. You need a large head of cauliflower, which serves as the star of the dish. Grated Parmesan cheese adds richness, while panko breadcrumbs provide that satisfying crunch. Two large eggs help bind it all together. For seasoning, garlic powder and onion powder impart depth of flavor. Italian seasoning brings a nice herbaceous note. Don’t forget salt and pepper to taste; they enhance all the flavors. Optional garnishes like a drizzle of olive oil and fresh parsley not only add beauty but also a touch of freshness. You can easily adjust these ingredients based on your taste. If you want more flavor, try adding spices to the breadcrumb mixture, or use different herbs for garnish. First, preheat your oven to 425°F (220°C). This will help the steaks cook evenly. Next, take your large head of cauliflower and remove the leaves. Slice the cauliflower into 1-inch thick steaks. Aim for about 4-5 nice, thick pieces. Save any leftover florets for another dish. In a shallow bowl, whisk 2 large eggs with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix until it looks smooth. In another bowl, combine 1 cup of panko breadcrumbs, 1 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. This mix will give the steaks a tasty crunch. Now it’s time to coat those steaks! Dip each cauliflower steak into the egg mixture. Let any extra egg drip off. Then, coat the steak in the panko-Parmesan mix. Press gently to make sure it sticks well. Repeat this for each steak until they are all coated. Place the coated steaks on your prepared baking sheet. Drizzle about 2 tablespoons of olive oil over each steak. This oil helps them get crispy. Bake in the oven for 25-30 minutes. Flip the steaks halfway through cooking. They should turn golden brown and crispy on both sides. When they are done, let them cool a bit. Garnish with finely chopped parsley if you like. Enjoy your delicious crispy Parmesan crusted cauliflower steaks! To get that perfect crunch, use panko breadcrumbs instead of regular breadcrumbs. Panko has a coarser texture, which gives a better crisp. It creates a nice, light crunch that you will love. Olive oil plays a key role in crisping too. When you drizzle it over the cauliflower, it helps the coating become golden and crunchy as it bakes. For best results, set your oven to 425°F (220°C). This high heat cooks the cauliflower quickly and makes it crisp. If you prefer a different method, try air frying. An air fryer circulates hot air and can make these steaks extra crispy with less oil. Serve your cauliflower steaks on a large platter. Drizzle them with balsamic reduction for a punch of flavor and a beautiful look. Finishing with fresh parsley adds a nice pop of color. This simple touch makes your dish look elegant and appetizing! {{image_2}} You can change the flavor of your crispy Parmesan crusted cauliflower steaks easily. Try adding spices for a kick. Smoked paprika adds a smoky taste. A pinch of cayenne gives heat that many enjoy. You can also mix in fresh herbs. Fresh basil or dill can brighten up the dish. Just chop the herbs finely and mix into the breadcrumb mix. If you want gluten-free options, use gluten-free breadcrumbs instead of panko. Many brands offer tasty gluten-free choices that work well. For a vegan version, swap the eggs. You can use a mix of ground flaxseed and water. This will help bind the coating just like eggs do. Both options let more people enjoy this dish. To keep your crispy Parmesan crusted cauliflower steaks fresh, start by letting them cool. Once cool, place them in an airtight container. This helps lock in moisture and flavor. Store the container in the refrigerator. You can keep them for up to three days. After three days, the texture may change, and they won't be as crispy. When it comes to reheating, you want to maintain that crunchy texture. The best way is to use an oven. Preheat the oven to 350°F (175°C). Place the cauliflower steaks on a baking sheet and heat for about 10-15 minutes. This method helps revive crispness. If you want to freeze the leftovers, wrap each steak tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for about a month. When ready to eat, thaw in the fridge overnight and reheat using the oven method. To make your cauliflower steaks crispy, use panko breadcrumbs. They are lighter and crunchier than regular breadcrumbs. Here are some tips to ensure crispiness: - Coat well: After dipping in the egg mixture, press the cauliflower steaks into the panko-Parmesan mix. This helps it stick better. - Oil is key: Drizzle olive oil on each steak. This promotes browning and adds flavor. - Bake hot: Preheat your oven to 425°F (220°C). High heat helps achieve that golden crust. - Flip halfway: Turn the steaks over halfway through cooking. This ensures both sides get crispy. Yes, you can prepare cauliflower steaks ahead of time. Here’s how: - Slice and coat: Cut the cauliflower and coat it in the egg and breadcrumb mixtures. - Refrigerate: Store the coated steaks in the fridge for up to 24 hours. This keeps them fresh. - Reheat: Bake them straight from the fridge. Add a bit more olive oil to help restore crispiness. They may need a few extra minutes to cook through. Crispy Parmesan crusted cauliflower steaks pair well with many side dishes and sauces. Here are some tasty options: - Salads: A fresh green salad with lemon vinaigrette complements the richness of the steaks. - Sauces: Try a garlic aioli or a spicy marinara for dipping. - Grains: Serve with quinoa or couscous for a hearty meal. - Vegetables: Roasted or steamed veggies add color and nutrition. This blog post covered how to make crispy Parmesan-crusted cauliflower steaks. You learned about key ingredients and step-by-step cooking instructions. I shared tips to achieve the perfect crunch and exciting variations to try. You also discovered storage methods and reheating tips for leftovers. Overall, these steaks are an easy, tasty dish. With some simple tweaks, you can make them fit any diet. Enjoy creating your tasty cauliflower steaks!

Crispy Parmesan Crusted Cauliflower Steaks

Savor the deliciousness of crispy Parmesan crusted cauliflower steaks, a perfect plant-based dish that even meat lovers will enjoy! Discover how easy it is to create these golden, crunchy steaks that are packed with flavor. With just a few simple ingredients and 40 minutes, you can elevate any meal. Click through to explore the full recipe and impress your friends and family with this tasty, healthy twist!
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Ingredients
  

1 large head of cauliflower

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Remove the leaves from the cauliflower and slice it into 1-inch thick steaks. You will aim for about 4-5 steaks. Reserve any leftover florets for another use.

      In a shallow bowl, whisk together the eggs, garlic powder, onion powder, salt, and pepper until well combined.

        In another shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and a pinch of salt and pepper.

          Dip each cauliflower steak into the egg mixture, allowing excess to drip off, then coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.

            Place the coated steaks on the prepared baking sheet, and drizzle olive oil over each steak to help with crisping.

              Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy on both sides.

                Once done, remove from the oven and let them cool for a few minutes before garnishing with finely chopped parsley.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the cauliflower steaks on a large platter, drizzled with a bit of balsamic reduction for a pop of flavor and color. Garnish with extra parsley for an appealing finish.