Cauliflower Milanese with Winter Salad
Cauliflower takes center stage with this meat-free take on the iconic Chicken (or Veal) Milanese. All the hallmarks of a Milanese— a shatteringly crisp coating and a vibrant salad— are still in play. The roasting of cauliflower steaks renders them so tender and toothsome and contrast perfectly with the bitter bright crunch of chicory. This healthy— and lighter— take on a classic will win fans of vegetarians and meat-eaters alike.
Find this recipe & article on The Purist.
Serves 4
INGREDIENTS
2 heads cauliflower
¼ cup cornstarch
2 large eggs, beaten
½ tsp sriracha
1 cup whole wheat panko
½ cup grated parmesan cheese, plus more for serving
Olive oil cooking spray
Kosher salt and black pepper
1 lemon
Sea salt, for finishing
5 oz. mix of chicory leaves, such as endive or radicchio
Vinaigrette
¼ cup red wine vinegar
½ tsp crushed chili flake
1 tsp Dijon mustard
1 tbsp whole grain mustard
1 tsp honey
¾ cup extra virgin olive oil
Kosher salt and ground black pepper
METHOD
Preheat oven to 400F.
Combine vinegar, chili flake, Dijon, whole grain mustard, honey, salt and pepper in a small bowl. Slowly stream in oil while whisking until oil is emulsified. Store in the fridge in an airtight container until ready to use.
Place cauliflower on cutting board stem side up and cut head in half, making sure to cut right down the center of each stem. Cut a 1” slab from each half, ensuring the stem holds the slab intact. Save remaining cauliflower for another use.
In three shallow bowls, fill one with cornstarch, the second with the eggs, sriracha and a pinch of salt and pepper and the third with the panko and parmesan. Dredge each cauliflower steak thoroughly in cornstarch, followed by egg mixture, followed by panko mixture. Lay on prepared sheet pan and spray with olive oil spray. Roast in center of oven for 40-45 minutes rotating pan halfway thru. Roast until golden brown and tender.
In a small pan over high heat, place lemons cut side down until charred and fragrant. To serve, arrange cauliflower on a large platter with lemon halves alongside. Add greens and drizzle with dressing and serve immediately.