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Life Changing Crispy Baked Cauliflower Steaks

A thick slice of Life Changing Crispy Baked Cauliflower Steaks, showing a golden-brown, seasoned crust and tender white interior.
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Follow these steps to make exceptionally crispy baked cauliflower steaks using a simple coating method, transforming them into a satisfying main dish.

Ingredients

Scale
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsweetened plant milk (or water)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  2. Remove the outer leaves from the cauliflower head and trim the stem so the head sits flat.
  3. Carefully slice the cauliflower vertically into two or three thick steaks, about 1 to 1.5 inches thick. Keep the core intact to hold the steak together. Reserve any florets for another use.
  4. Lightly brush both sides of each steak with olive oil.
  5. In a shallow dish, combine the panko breadcrumbs, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Mix well.
  6. Dip each cauliflower steak into the plant milk briefly, coating one side lightly.
  7. Press the wet side of the steak firmly into the breadcrumb mixture to create a thick, even crust.
  8. Place the crusted side up on the prepared baking sheet.
  9. Bake for 20 minutes. Flip the steaks carefully.
  10. Bake for another 15 to 20 minutes, or until the crust is deep golden brown and the cauliflower is tender when pierced with a fork.

Notes

  • For extra crispiness, let the sliced cauliflower sit on paper towels for 10 minutes before oiling to draw out excess moisture.
  • If the coating starts to brown too quickly, reduce the oven temperature to 400 degrees Fahrenheit for the final 10 minutes.
  • Serve immediately with a squeeze of fresh lemon juice or a drizzle of hot sauce.

Nutrition

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