Cauliflower Milanese

5 from 1 vote

Baked Cauliflower Milanese is my lighter, oven-baked take on a classic Milanese-style dish. Thick cauliflower steaks are blanched, breaded with Parmesan-spiked panko, baked until deeply golden, then served over peppery arugula with a balsamic honey dressing and creamy stracciatella. It is crisp, fresh, satisfying, and proof that vegetables can absolutely hold their own as dinner.

Prep Time20

Cook Time24

Course: dinner, lunch

Cuisine: Italian

Keyword: Baked Cauliflower Milanese

Servings: People

Ingredients

2 cauliflower steaks
½ cup all-purpose flour

For the Panko Breading

½ cup panko
¼ cup grated Parmigiano Reggiano
3 tbsp fresh parsley chopped
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
Egg Wash
2 eggs whisked
½ tsp kosher salt
¼ tsp pepper
3 tbsp milk

For the Dressing

¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp honey
½ tsp Kosher salt

For the Salad

4 cups arugula
½ cup grape tomatoes cut in half
4 tbsp stracciatella optional

Instructions

Preheat oven to 400°F CONVECTION
To slice a cauliflower head into steaks, keep the root intact and slice from the center.
Fill a deep skillet with salted water and bring to a boil.
Once the water is boiling, add the cauliflower steaks. Let them cook for 1 minute, then flip and cook for 1 minute more.
Carefully remove the steaks and place them on a paper towel-lined plate. Allow them to air dry.
Place the flour into a shallow container. Mix the breading and add it to a separate shallow dish. Mix the egg wash and add it to a separate shallow dish.
Dredge the dry cauliflower steaks in flour, then in egg wash, and finally in bread crumbs.
Place the steaks on a parchment-lined baking sheet or on a wire rack. If you are using a wire rack, be sure to grease the rack with olive oil. Spray each steak with a bit of olive oil.
Bake for 12 minutes, flip, and bake for 12 minutes more or until the panko is a deep golden brown.
While the cauliflower bakes, add all of the dressing ingredients to a blender and blend until smooth.
Grab 2 large plates. Add 2 cups of arugula and ¼ cup grape tomatoes to one side of each plate.
Spread 2 tbsp of stracciatella on the other side of each plate. Place the steaks on top of the stracciatella and drizzle the balsamic dressing over the steaks and the salad.

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