Ingredients:

  • 2 large heads of fresh cauliflower
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dijon mustard
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Finely grated Parmesan cheese
  • 1 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Prep the oven. Preheat your oven to 220°C.
  2. Trim the base. Remove the green leaves from the cauliflower but leave the stem intact.
  3. Slice the steaks. Cut the cauliflower in half through the center. Slice 2cm thick steaks from the middle of each half. Stop when florets begin to crumble.
  4. Create the binder. Whisk together 3 tbsp Extra Virgin Olive Oil and 1 tbsp Dijon mustard in a small bowl until thick.
  5. Mix the coating. In a separate shallow dish, combine 1/2 cup Panko, 1/2 cup Parmesan, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper.
  6. Brush the steaks. Lay the cauliflower on a parchment lined tray and brush both sides generously with the mustard oil mixture.
  7. Apply the crust. Press the breadcrumb mixture onto the top of each steak. Press firmly with your palms so it sticks.
  8. Roast phase one. Bake for 15 minutes until the bottoms start to brown and sizzle.
  9. The flip. Carefully flip each steak using a wide spatula. Sprinkle any remaining breadcrumbs on the new top side.
  10. Final roast. Bake for another 15 minutes until the edges are charred and the center is fork tender.