Caulisteak the Italian way

Caulisteak the Italian way

Aug 16 2022


35 mn

Serves 2

This turned out better than I expected it to be.... Which always makes me super happy! It is easy to make and can be severed as you main or as a side dish!


  • 1 medium cauliflower head
  • 1 egg
  • 1 cup of breadcrumbs (you can use GF as well)
  • 1/2 cup of grated parmesan ( you can use dairy free as well)
  • 1 tsp of salt and pepper
  • 1/2 tsp of garlic powder
  • 1 generous pinch of paprika
  • 1 cup of tomato sauce ( I used good quality store bought)
  • 1 cup of shredded mozzarella ( you can use dairy free, it works great and is delicious)
  • 1 bunch of fresh basil


Preheat the oven at 425F and line up a baking sheet.

Wash your cauliflower and try to cut 2-3 1/2 inch thick "steaks". You will have some florets from the sides remaining. I use them on a crudités platter or roast them for another time.

Prepare 2 shallow plates, use one to crack and beat the egg. Use the other one to combine the dry ingredients. Dip the cauliflowers in the egg wash then in the dry mix. Spray or brush with olive oil on both sides and place on the baking sheet, into the oven for 20 minutes flipping halfway. You want it to be golden brown and crispy on the ousted but soft in the middle when you pick a from through it.

Remover fro the oven and spoon some tomato sauce on each as well as mozzarella. Return to the oven and boil for 4-5 minutes. Keep a close eye on it, you ant the cheese to melt and bubble not burn.

When ready serve with freshly chopped basil on top!

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