Ingredients:

  • 1 large head of Cauliflower (approx. 2 lbs/900g)
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 1/2 cup All-Purpose Flour
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Milk (or non-dairy alternative)
  • 1 Tbsp Dijon Mustard

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Trim outer leaves and stem of the cauliflower. Stand it upright and slice carefully down through the core to create 3–4 thick 'steaks' (about 1 to 1.5 inches thick). Reserve any loose florets for roasting alongside.
  3. Lightly brush both sides of the steaks with olive oil and season generously with salt and pepper.
  4. Set up a three-dish dredging station: Dish 1: Flour mixed with half the seasonings (Paprika, Garlic Powder, Onion Powder, Oregano, Turmeric, Salt, Pepper). Dish 2: Milk mixed with Dijon Mustard. Dish 3: Panko Breadcrumbs mixed with the remaining seasoning blend.
  5. Coat one steak thoroughly in Dish 1 (Flour), shaking off excess. Dip fully into Dish 2 (Liquid), letting excess drip off briefly. Press firmly and thoroughly into Dish 3 (Panko), ensuring both sides are heavily coated and compressed.
  6. Place the coated steaks onto the prepared baking sheet, ensuring they are not touching. Roast for 20 minutes.
  7. Carefully flip the steaks. Return to the oven and bake for another 10–15 minutes, or until the crust is deep golden brown and satisfyingly crisp.
  8. Let the Crispy Baked Cauliflower Steaks rest for 5 minutes before plating and serving.