Crispy Spiced Cauliflower Steaks

1. Preheat oven to 425F.

2. Remove outer leaves from 1 large cauliflower and trim stem, leaving cauliflower intact.

3. Slice cauliflower head through the middle.

4. Slice 3/4-inch steaks through one half and repeat for the other side to get 3 to 4 steaks.

5. Rub both sides of steaks with a generous sprinkle of salt, black pepper, garlic powder, and smoked paprika, then set aside.

6. In a medium bowl, mix 1/2 cup flour, 1/2 cup cornstarch, 3/4 teaspoon garlic powder, 3/4 teaspoon smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon black pepper, and 1 teaspoon salt or to taste, then transfer to a rimmed baking sheet.

7. In a small bowl, add 3/4 cup non-dairy milk.

8. Brush cauliflower steaks generously with the milk, using a spoon to get into cracks.

9. Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks, and shake to remove excess.

10. Place steaks on a large non-stick or lined baking sheet.

11. Transfer the coated steaks to the oven and bake for 10 minutes.

12. Remove from oven and flip, then brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain.

13. Roast for about 10 to 15 minutes more until cauliflower is fork tender, brushing with more milk as needed.

14. Broil the cauliflower for 2 to 3 minutes until browned and crispy.

Optional

1. You can choose to pan-sear the cauliflower steaks before roasting by heating oil in a non-stick skillet and cooking for 3 to 4 minutes on each side until browned.

2. Use leftover flour mixture and milk to coat remaining cauliflower florets.

Notes

1. This recipe includes an oil-free option by roasting without pan-searing.