Cauliflower "Steaks" Milanese

2 Servings
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  • 1 large head of cauliflower
  • Olive oil
  • Salt and pepper
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup panko breadcrumbs
  • 1/3 cup chopped parsley, plus more for serving
  • 3/4 teaspoon finely grated lemon zest

For the vinaigrette & salad:

  • 2 teaspoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups loosely packed baby greens, mesclun or herb salad mix
  • 1 cup (approx.) cherry tomatoes, halved


  1. Heat oven to 425 degrees F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core-side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1-inch) "steaks"; reserve remaining cauliflower for another use.
  2. Place cauliflower on a rimmed baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast on middle rack until cauliflower is tender when pierced with a fork and brown at edges, about 30 minutes.
  3. Meanwhile, mix together mayonnaise and mustard in a small bowl. In a separate bowl, mix together panko, parsley and lemon zest.
  4. Prepare the salad dressing: Whisk together the vinegar, mustard, garlic, and salt and pepper to taste. Whisk in oil. Set aside.
  5. Remove baking sheet from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over each cauliflower “steak.” Return sheet to oven and continue to roast until panko topping starts to brown, 5–7 minutes more.
  6. Meanwhile, in a medium bowl, toss together greens and tomatoes; add just enough salad dressing to coat.
  7. Place cauliflower on plate. Top with salad. Serve immediately.