Cauliflower, which so many people consider merely a supporting character, steals the show here. In this version, it appears crispy, golden brown in the oven, and covered in a creamy Italian sauce. Whether for Sunday lunch, a special dinner, or even to impress friends, this recipe is easy to prepare, visually appealing, and incredibly tasty. Each bite is a balance of crunchiness, Mediterranean aroma, and the lightness that only a 100% plant-based dish can offer.

Baked Milanese Cauliflower

Yield: 4 servings

Ingredients: 

For the breaded cauliflower:

• 1 head of cauliflower (approx. 560g), cut into thick slices (about 1,5cm)
• ⅔ cup almond flour
• ⅔ cup grated vegan parmesan
• 1 tablespoon dried Italian seasoning (a blend of herbs such as oregano, basil, rosemary, and thyme)
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper 
• 1 teaspoon smoked paprika
• ¾ teaspoon salt

Breading mix:

• ½ cup unsweetened plant-based milk
• 1 tablespoon of cornstarch 

For the sauce:

• 2 tablespoons tomato extract
• ½ cup of water
• ½ teaspoon Italian seasoning
• 1 cup shredded vegan mozzarella
• Pinch of salt and pepper

To finish:

• Chopped fresh parsley

Preparation:

1️⃣ Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

2️⃣ Cut the cauliflower into thick slices, like “vegetable steaks”, so that they remain firm after cooking.

3️⃣ In a shallow dish, prepare the dry mix: almond flour, vegan parmesan, Italian seasoning, oregano, garlic powder, paprika, salt and pepper.

4️⃣ In another container, mix the plant-based milk with the cornstarch until smooth. 

5️⃣ Bread the cauliflower: dip each slice first in the liquid mixture (milk + starch), letting the excess drip off, and then press into the dry mixture until both sides are covered.

6️⃣ Arrange the breaded slices on the baking sheet and bake for 15 minutes, until they begin to brown.

7️⃣ Meanwhile, prepare the sauce: In a bowl, mix tomato paste, water, Italian seasoning, salt and pepper until a thick, aromatic base forms.

8️⃣ Remove the cauliflower from the oven, top each slice with a little sauce, and top with the vegan mozzarella. Return to the oven for another 15 minutes, until the cheese is melted and lightly browned.

9️⃣ Finish with fresh parsley and serve immediately. 

Chef's Tips

🔸 Extra crispy crust: After breading, drizzle with olive oil or avocado oil before baking. This helps brown the bread and enhance its crispiness.

🔸 Perfect texture: If you want the cauliflower to be softer on the inside, steam the slices for 3 to 4 minutes before breading. Let cool completely to prevent water from leaking into the breading.

🔸 Gourmet touch: Add lemon zest to the dry mix and add chopped fresh herbs (basil, sage, or rosemary) to the sauce. This adds freshness and contrasts with the intensity of the vegan cheese.

🔸 Richer sauce: Instead of just tomato paste and water, sauté some garlic and onion before adding the paste, making the sauce richer.

🔸 Do you want to dare? A dash of dry red wine in the sauce enhances the flavor and makes the dish more sophisticated.

Serving Suggestions:

❖ Fresh salad with acidity: Arugula, cherry tomatoes, red onion and balsamic vinaigrette. 

❖ Nutritious grains: Brown rice, quinoa or Moroccan couscous with herbs.

❖ Oven-roasted vegetables: Zucchini, eggplant and colorful peppers, seasoned with olive oil, salt and herbs. 

❖ Creamy puree: Mashed sweet potato or cassava with oat milk and nutmeg. 

❖ Extra sauce to accompany: A vegan basil and nut pesto or even a lemon tahini sauce can be served separately as dips.

Nutritional information (approximate, per serving):

Calories: 215 kcal | Carbohydrates: 6,5 g | Protein: 14 g | Fat: 12 g

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.