Cauliflower steaks? Yes, at least they were called like this on the post where I first saw them. They indeed have shape and thickness like a real steak and I haven’t found a better way to describe this recipe. Call it just roasted cauliflower would not be honest.
I usually cook seasonal food. I do not even look at cauliflower during Spring and Summer. I leave it around April and welcome it again in late October. I do this to respect nature and because I believe food gives its best in its natural season. Doing so I am always looking for new recipes to be able to vary our meals following the seasonalities.
Ingredients (for 2/3):
- 1 cauliflower
- 1 cup flour
- 1 Tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Extra virgin olive oil
- 1 cup milk
- Turn on oven 425°F/ 220°C.
- Line a baking sheet with parchment paper.
- Clean and wash cauliflower. Cut it vertically in two halves. Take each half and cut steaks about 1 inch thick. You should get at least 4 steaks, depending on the size of the cauliflower.
- Dress them with salt, pepper, and paprika.
- Put flour, cornstarch, 1 tsp paprika, onion and garlic powder, salt, and pepper in a plate and mix well.
- Put milk into a deep plate.
- Dip each steak in milk and then into the flour mix, covering it all well.
- Place the steaks on the baking sheet and add a thread of extra virgin olive oil. Bake until lightly golden.
- Take it out of the oven and flip each steak carefully and add another thread of oil on the other side and put it again in the oven until lightly browned and tender.
- Serve warm.
- Buon appetito!