Cauliflower Milanese

Name: Cauliflower Milanese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3/4 cup extra-virgin olive oil; 2 eggs; 1 cup dried bread crumbs; 1/4 cup all-purpose flour; 1/4 cup finely grated Parmesan; 1/4 cup very finely chopped Italian parsley leaves; Salt and black pepper; 1 large lemon; 2 large cauliflower heads, cut into 3/4-inch-thick slices (about 6 slices; see Tip), remaining saved for another use; 5 ounces baby arugula; 1 pound cherry tomatoes, halved; 8 ounces fresh mozzarella, cut into 1/2-inch pieces

By Anna Francese Gass

Published Oct. 23, 2024

Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Rating: 5(217)
Comments: Read comments

This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular. The original Milanese-style breaded cutlets were initially prepared with veal, battered with bread crumbs and fried until golden brown. Over time — due to cost, availability and sustainability — chicken became the protein of choice. Today, chicken Milanese is prepared worldwide, with slight topping variations. Traditionally, it is served with a light, lemon-dressed salad. This version substitutes cauliflower for the protein and swaps pan-frying for a simpler sheet-pan bake. Cauliflower, now the star of the dish, softens as it bakes, and the bread crumb coating crisps, providing a crunchy exterior. Top it with a light, lemony arugula salad for a fantastic weeknight meal.

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Ingredients

Yield:6 servings

¾cup extra-virgin olive oil
2eggs
1cup dried bread crumbs
¼cup all-purpose flour
¼cup finely grated Parmesan
¼cup very finely chopped Italian parsley leaves
Salt and black pepper
1large lemon
2large cauliflower heads, cut into ¾-inch-thick slices (about 6 slices; see Tip), remaining saved for another use
5ounces baby arugula
1pound cherry tomatoes, halved
8ounces fresh mozzarella, cut into ½-inch pieces

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Generously grease a 13-by-18-inch baking sheet with ¼ cup olive oil; set aside.
Step 2
In a shallow dish, beat the eggs with 1 tablespoon water.
Step 3
In another shallow dish, combine bread crumbs, flour, Parmesan, parsley and 1 teaspoon salt. Grate the zest of the whole lemon over the mixture and, using a fork, press the zest into the bread crumb mixture to combine evenly.
Step 4
Dredge the cauliflower steaks in the beaten eggs and then in the bread crumb mixture. Place them directly on the greased baking sheet. Generously drizzle the tops of all the steaks with ¼ cup olive oil.
Step 5
Transfer the baking sheet to the middle rack and bake for 15 minutes. Next, carefully flip the steaks with a sharp spatula to ensure the coating remains intact. Bake until golden-brown on both sides, another 10 minutes or so.
Step 6
While the cauliflower steaks bake, prepare the salad: In a large bowl, toss arugula, tomatoes and mozzarella with the juice of the zested lemon and remaining ¼ cup olive oil. Season to taste with salt and pepper.
Step 7
Place the cauliflower steaks on serving dishes with a helping of the salad on top or alongside each.

Tip

To properly slice your cauliflower steaks, start by purchasing the largest heads of cauliflower you can find. Stand the whole cauliflower up, setting the root side on the cutting board. You should be able to cut three ¾-inch-thick steaks from the central portion. Beginning on one side, slice down to release the end piece, which will break off and crumble. (Save it for another use!) Then, cut the three steaks from the middle of the cauliflower; the root will hold each piece together.

Ratings

5 out of 5

217 user ratings

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Comments

Dee7 months ago

Made exactly as written- looked very nice, cook time was fine, quite tasty - but I felt it needed a little sauce of some kind that could be on the side - tarragon yogurt(since I have a lot growing) or something with dill perhaps, or an aoil? That would have knocked it out of the park. I'll make again - easy supper.

Dennis7 months ago

I made this last night, and it was amazing. Like others, I cooked it for an additional 10 minutes. It came out beautifully golden, crispy on the outside and tender on the inside. I was only able to get two steaks out of one head. After dredging the steaks, I tossed the extra bits of caulif. in the remaining egg and then tossed them into the remaining bread crumb mixture. I placed this on another baking sheet in the same oven for 15 min. This way the extra egg/crumb mixture didn't go to waste.

Linda7 months ago

Agree a sauce is wanted by my family. Served with a lemony 'piccata' type of sauce using veggie broth - capers optional.

Lisa D2 months ago

Kind of boring without a little sauce, increased the temp to 425 and increased cooking time as well.

Ilene2 months ago

Served with lemon garlic aioli -an excellent accompaniment!!

Anne4 months ago

We really enjoyed this preparation. The process seemed simple enough and i coated and baked all the remaindered florets as well as the slabs. Quick and delicious-we thought it would also make a very good party appetizer over white bean puree or with aoli or maybe a side of leftover sunday gravy.

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