Baked Chicken-Fried Cauliflower Steaks

baked chicken fried cauliflower steaks
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 medium heads cauliflower (about 3 lbs. total)
  • 3 eggs
  • 1/4 cup milk
  • 2 cups panko
  • 1 cup finely grated Parmesan
  • 1/2 teaspoon paprika
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken or vegetable stock
  • Smashed Red Potatoes
  • Fruity Spinach Salad


Preheat the oven to 400 degrees.

Trim the stem end of the cauliflower (do not core) and remove any leaves. Stand one cauliflower head, core side down, on a work surface; cut from top to bottom into 1-inch-thick planks. Halve each plank lengthwise through the core. Repeat with the remaining cauliflower. Reserve any cauliflower pieces that have broken away for another use.

In a baking dish, beat the eggs and milk; season. In another baking dish, mix the panko, cheese, paprika, 3/4 tsp. salt and 1/4 tsp. pepper.

Dip each cauliflower piece into the egg mixture, then coat with the panko mixture, pressing to adhere. Transfer to a parchment-lined rimmed baking sheet.

Bake until the coating is golden and the cauliflower is tender when pierced with a fork, 25 to 30 minutes.

Meanwhile, in a saucepan, melt the butter over medium heat. Whisk in the flour and cook until golden, about 2 minutes. Slowly whisk in the stock. Bring to a boil, reduce the heat to medium and simmer, stirring occasionally, until the gravy thickens, about 15 minutes; season. Serve the cauliflower steaks with the gravy, Smashed Red Potatoes and Fruity Spinach Salad