Ingredients:

  • 1 Large head of Cauliflower (approx. 2 lbs / 900g)
  • 1 Tbsp Olive Oil (15ml)
  • ½ cup All-Purpose Flour (60g)
  • 1 tsp Salt (5g)
  • ½ tsp Black Pepper (2.5g)
  • 1 tsp Smoked Paprika (5g)
  • ½ tsp Garlic Powder (2.5g)
  • ¼ cup Grated Parmesan Cheese (optional) (30g)
  • 2 Large Eggs, lightly beaten (approx. 100g)
  • 1 cup Panko Breadcrumbs (60g)
  • Zest of 1 small Lemon
  • Fresh Parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Trim the outer leaves from the cauliflower. Place the head core-side down and carefully slice the head vertically into four equal, thick (about 1-inch / 2.5cm) slabs, ensuring each slice remains attached at the core. Toss any broken florets with the oil and reserve them.
  3. Lightly brush both sides of the four steaks with the 1 Tbsp of olive oil.
  4. Set up the dredging station in three shallow dishes: Dish 1: Flour, salt, pepper, smoked paprika, and garlic powder. Dish 2: Lightly beaten eggs. Dish 3: Panko breadcrumbs, Parmesan (if using), and lemon zest.
  5. Coat the steaks one at a time: Dredge thoroughly in Dish 1 (Flour Mix), shaking off excess. Dip completely into Dish 2 (Egg), letting excess drip off. Press firmly into Dish 3 (Panko Mix) on both sides, ensuring full coverage.
  6. Place the coated steaks (and any loose florets) carefully onto the prepared baking sheet. Bake for 15 minutes.
  7. Carefully flip the steaks. Return to the oven and bake for another 15–20 minutes, or until deeply golden brown and tender.
  8. Garnish immediately with fresh parsley and serve hot with lemon wedges.