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-title: Cauliflower Milanese
-source: https://cooking.nytimes.com/recipes/1026145-cauliflower-milanese
-description: This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular. The original Milanese-style breaded cutlets were initially prepared with veal, battered with bread crumbs and fried until golden brown. Over time — due to cost, availability and sustainability — chicken became the protein of choice. Today, chicken Milanese is prepared worldwide, with slight topping variations. Traditionally, it is served with a light, lemon-dressed salad. This version substitutes cauliflower for the protein and swaps pan-frying for a simpler sheet-pan bake. Cauliflower, now the star of the dish, softens as it bakes, and the bread crumb coating crisps, providing a crunchy exterior. Top it with a light, lemony arugula salad for a fantastic weeknight meal.
-author: Anna Francese Gass
-course: dinner, weeknight, vegetables, main course
-cuisine: 
-servings: 6 servings
-totalTime: 55 minutes
-prepTime: 15 minutes
-cookTime: 40 minutes
-tags: arugula, bread crumb, budget, cauliflower, parmesan, sheet-pan, fall, vegetarian
---
-
-== Ingredients ==
-, 3/4 cup extra-virgin olive oil, 2 eggs, 1 cup dried bread crumbs, 1/4 cup all-purpose flour, 1/4 cup finely grated Parmesan, 1/4 cup very finely chopped Italian parsley leaves, Salt and black pepper, 1 large lemon, 2 large cauliflower heads, cut into 3/4-inch-thick slices (about 6 slices; see Tip), remaining saved for another use, 5 ounces baby arugula, 1 pound cherry tomatoes, halved, 8 ounces fresh mozzarella, cut into 1/2-inch pieces
-== Method ==
-Heat the oven to 400 degrees. Generously grease a 13-by-18-inch baking sheet with 1/4 cup olive oil; set aside.
-In a shallow dish, beat the eggs with 1 tablespoon water.
-In another shallow dish, combine bread crumbs, flour, Parmesan, parsley and 1 teaspoon salt. Grate the zest of the whole lemon over the mixture and, using a fork, press the zest into the bread crumb mixture to combine evenly.
-Dredge the cauliflower steaks in the beaten eggs and then in the bread crumb mixture. Place them directly on the greased baking sheet. Generously drizzle the tops of all the steaks with 1/4 cup olive oil.
-Transfer the baking sheet to the middle rack and bake for 15 minutes. Next, carefully flip the steaks with a sharp spatula to ensure the coating remains intact. Bake until golden-brown on both sides, another 10 minutes or so.
-While the cauliflower steaks bake, prepare the salad: In a large bowl, toss arugula, tomatoes and mozzarella with the juice of the zested lemon and remaining 1/4 cup olive oil. Season to taste with salt and pepper.
-Place the cauliflower steaks on serving dishes with a helping of the salad on top or alongside each.