Ingredients
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2 Cauliflower Heads
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4 Tbsp Corn Starch
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3 Large eggs
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1 cup (or Italian) Panko Bread Crumbs (Plain)
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3/4 cup (finely grated) Fresh Parmesan Cheese
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1/2 tsp Black Pepper
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1/2 tsp (or smoked paprika) Smoked Chili Salt
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1 Tbsp Olive Oil
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1 cup Dry White Wine
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1 pint Cherry Tomatoes
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1 can White Beans
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2 Garlic Cloves
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8 Fresh Basil Leaves
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1/2 tsp Crushed Red Pepper
Directions
Steps
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1
Done
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Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. |
|
2
Done
|
Cut the Cauliflower SteaksCarefully remove leaves from the cauliflower heads. With the stem-side up and using a chef's knife, cut through the stem to make 2 slices of equal thickness - which means the outer florets will not be used for this recipe and can be saved for your next meal. |
|
3
Done
|
Dredge the Cauliflower SteaksAdd the cornstarch in onw large shallow bowl. Beat the egg in another large shallow bowl with a pinch of salt. Combine the Panko, pepper, and parmesan in a 3rd one and line them up in this order. Dip each cauliflower steak - both sides - first in the corn starch, then in the egg, and then in the panko mixture. |
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4
Done
|
Bake the Cauliflower SteaksPlace on the baking sheet and spray with olive oil or cooking spray. Bake for 25 min. Carefully flip, spray with olive oil or cooking spray and bake another 20-25 minutes. |
|
5
Done
|
Make the White Bean and Cherry Tomato ToppingHeat the oil in a sauce pan, then add the cherry tomatoes and cook until the start to burst (medium-high heat), about 5 min. Mince the garlic and add. Deglaze with the wine. Let cook for 2 minutes to reduce. Lower the heat to medium. Add the beans. Chop the basil and add. Add the crushed red pepper and smoked chili salt. Let simmer 10 minutes. Keep warm until cauliflower steaks are ready. |
