Cauliflower cutlets are a simple and flavorful preparation that can be served as a light main course or as part of a balanced dinner. The recipe features thick slices of cauliflower coated in a chickpea flour batter, then breaded with seasoned panko for a crisp and golden finish.
Baked in the oven with a drizzle of extra virgin olive oil, these cutlets offer a wholesome alternative to traditional fried versions while retaining a satisfying texture and taste. Easy to prepare and ready in under an hour, they make a practical option for weeknight meals and impressive enough to serve to guests.
What are Cauliflower Cutlets?
Cauliflower cutlets sometimes are a plant-based alternative to schnitzel, but without the heaviness. Instead of eggs, this recipe uses a chickpea flour “batter”, which gives structure, a nutty taste, and makes the recipe completely vegan.
Cauliflower itself has been around since the 16th century, loved in Italian, Indian, and Middle Eastern kitchens. But it’s having its modern glow-up as the star of plant-based cooking.
Vegan Cauliflower Cutlets: Crispy Baked Cauliflower Steaks
Looking for a plant-based main dish that’s hearty, flavorful, and satisfying? These vegan cauliflower cutlets—crispy baked cauliflower steaks—are the perfect solution. With their golden crust and tender center, they make a delicious alternative to meat cutlets and pair beautifully with salads, grains, or sauces.
Ingredients (Serves 4)
- 1 large cauliflower head
- 1 cup (120 g) breadcrumbs (panko works best for extra crunch)
- ½ cup (60 g) all-purpose flour (or chickpea flour for gluten-free option)
- 1 cup (240 ml) unsweetened plant-based milk
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil (or spray for baking)
Instructions
1. Prepare the Cauliflower
- Remove the leaves and trim the stem of the cauliflower, keeping the core intact.
- Slice the cauliflower into 1-inch thick “steaks”. (You’ll get about 4 steaks; save the smaller florets for another recipe.)
2. Set Up the Breading Station
- In one bowl, place the flour.
- In a second bowl, pour the plant-based milk.
- In a third bowl, mix breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and pepper.
3. Coat the Cauliflower
- Dip each cauliflower steak into the flour, shaking off excess.
- Dip into the milk to coat fully.
- Press into the breadcrumb mixture until evenly coated on all sides.
4. Bake the Cutlets
- Preheat oven to 400°F (200°C).
- Arrange the cauliflower steaks on a parchment-lined baking sheet.
- Drizzle or spray lightly with olive oil.
- Bake for 25–30 minutes, flipping halfway, until golden brown and crispy.
Serving Suggestions
- Serve with tahini sauce, vegan aioli, or marinara.
- Pair with quinoa, couscous, or a fresh salad for a full meal.
- Use them in sandwiches or wraps as a hearty vegan filling.
Tips for Success
- Don’t cut the cauliflower too thin, or it will fall apart during breading.
- For extra crunch, broil the steaks for the last 2 minutes of baking.
- You can also air-fry the cutlets at 375°F (190°C) for 15–18 minutes.
Final Thoughts
These crispy baked cauliflower cutlets are a healthy, satisfying dish that proves you don’t need meat for a hearty main course. Flavorful, crunchy, and versatile, they’re sure to impress vegans and non-vegans alike!
