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{
"@context": "http://schema.org",
"@id": "nyt://recipe/9304e237-c899-500d-85b8-18c4cdb9b8dd",
"@type": "Recipe",
"mainEntityOfPage": {
"@id": "https://cooking.nytimes.com/recipes/1026145-cauliflower-milanese",
"@type": "WebPage",
"name": "Cauliflower Milanese"
},
"url": "https://cooking.nytimes.com/recipes/1026145-cauliflower-milanese",
"name": "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": {
"@type": "Person",
"name": "Anna Francese Gass"
},
"image": [
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"creditText": "Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.",
"dateModified": "2024-10-22T16:49:19.216Z",
"datePublished": "2024-10-21T15:11:13.000Z",
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"creditText": "Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.",
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"creditText": "Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.",
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"creditText": "Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne.",
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],
"prepTime": "PT15M",
"cookTime": "PT40M",
"totalTime": "PT55M",
"recipeYield": "6 servings",
"recipeCuisine": "",
"recipeCategory": "dinner, weeknight, vegetables, main course",
"keywords": "arugula, bread crumb, budget, cauliflower, parmesan, sheet-pan, fall, vegetarian",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": 5,
"ratingCount": 278
},
"nutrition": {
"@context": "http://schema.org",
"@type": "NutritionInformation",
"calories": 586,
"unsaturatedFatContent": "28 grams",
"carbohydrateContent": "39 grams",
"cholesterolContent": null,
"fatContent": "40 grams",
"fiberContent": "9 grams",
"proteinContent": "22 grams",
"saturatedFatContent": "11 grams",
"sodiumContent": "1184 milligrams",
"sugarContent": "9 grams",
"transFatContent": "0 grams"
},
"recipeIngredient": [
"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"
],
"recipeInstructions": [
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "Heat the oven to 400 degrees. Generously grease a 13-by-18-inch baking sheet with 1/4 cup olive oil; set aside."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "In a shallow dish, beat the eggs with 1 tablespoon water."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "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."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "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."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "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."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "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."
},
{
"@context": "http://schema.org",
"@type": "HowToStep",
"text": "Place the cauliflower steaks on serving dishes with a helping of the salad on top or alongside each."
}
],
"publisher": {
"@id": "https://cooking.nytimes.com/#publisher",
"@type": "Organization",
"name": "NYT Cooking"
},
"datePublished": "2024-10-23T00:00:00.000Z",
"dateModified": "2024-10-23T18:33:38.000Z",
"review": [
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Emily"
},
"reviewBody": "Amazing recipe. I nixed the salad this time and went for cauliflower parmesan - chef’s kiss!",
"datePublished": "2026-03-23T23:45:34.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "henni"
},
"reviewBody": "We really liked the cauliflower cooked this way. We had it without a sauce, but a lemon butter caper sauce would have been great on it. I also took the leftover florets and dipped them in the egg and crumbs. Glad to have the extras for lunch. I would also use more Parmesan in the crumb mixture and some pepper. Didn’t make the salad but had our own salad which is a good contrast for the cauliflower.",
"datePublished": "2026-02-24T03:37:29.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "veganSuze"
},
"reviewBody": "I veganized the recipe using Just Egg and Follow Your Heart Parmesan and it came out good. It was a little bland on its own but paring it with the arugula salad created a nice bite combo. Without the salad, something like tzatziki might go well with it. Overall though, it wasn’t show stopping…likely wouldn’t make again.",
"datePublished": "2025-08-25T22:43:09.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Alexandra"
},
"reviewBody": "Homemade pesto. That’s the sauce you need everyone.",
"datePublished": "2025-08-21T23:59:39.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Alexandra"
},
"reviewBody": "Agree with everyone this needs a sauce. Marinara or a buttery lemon sauce would be yummy. More fitting than a yogurt based sauce.",
"datePublished": "2025-08-20T00:56:49.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Lisa D"
},
"reviewBody": "Kind of boring without a little sauce, increased the temp to 425 and increased cooking time as well.",
"datePublished": "2025-04-10T03:50:51.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Ilene"
},
"reviewBody": "Served with lemon garlic aioli -an excellent accompaniment!!",
"datePublished": "2025-03-31T15:01:53.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Anne"
},
"reviewBody": "We really enjoyed this preparation. The process seemed simple enough and i coated and baked all the remaindered florets as well as the slabs. Quick and delicious-we thought it would also make a very good party appetizer over white bean puree or with aoli or maybe a side of leftover sunday gravy.",
"datePublished": "2025-01-26T13:08:45.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "M"
},
"reviewBody": "I followed the recipe exactly and this was delicious. The salad is a perfect accompaniment. I had some leftover batter and breading, so I just tossed the leftover cauliflower florets in it and baked it on a separate pan so I didn’t have leftovers.",
"datePublished": "2025-01-22T01:26:56.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Marley"
},
"reviewBody": "After reading the comments and giving into my own laziness, I used a bag of already cut up cauliflower florets. Breaded them according to the recipe, including the small bits, and put them on the oily sheet pan until done. I tossed them into a lemony-dressed salad and it was fantastic.",
"datePublished": "2025-01-19T19:01:23.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Brandi"
},
"reviewBody": "I agree with others that the cauliflower by itself is a little bland but when you cut it up and eat it with bites of the salad, the lemon dressing gives it enough flavor to be quite tasty!",
"datePublished": "2025-01-17T03:18:45.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Chibouste"
},
"reviewBody": "Sliced cauliflower steaks 1/2” thick and was able to get three from a larger head. The Parmesan cheese in the crumb topping is important as the fat helps crisp it all up. The salad is spunky from the lemon juice and tomatoes, perfect foil for the mozzarella and the steaks. Do not think a sauce is necessary — it tasted great!",
"datePublished": "2025-01-14T15:30:25.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Julia Broxholm"
},
"reviewBody": "This was a delicious vegetarian dinner. I agree that the cauliflower needs a sauce, something tangy or lemony, maybe with buttermilk or yogurt. Any tender salad greens with a light vinaigrette would work well.",
"datePublished": "2025-01-14T01:06:56.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Brendan Hasenstab"
},
"reviewBody": "Made this for a Sunday dinner and my overwhelming feeling the next day is that it was too messy and complicated for repeat use. So, a special occasion sheet pan recipe, but not so special that I will make the effort on weeknights. All that aside, the cauliflower was perfectly cooked, if not breaded particularly well. So it was sort of crispy when the goal was every bite crispy. Really liked the approach to salad. That I will use again, but not the main recipe.",
"datePublished": "2024-12-09T12:45:57.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Karen Mueller"
},
"reviewBody": "Made this for dinner tonight and it was delicious. The author/creator is correct; the ends of the cauliflower do crumble and bust off the ends! I was able to get three nice size \"steaks\" and I used the end pieces too. I dipped in egg wash and coated the pieces in the remaining bread crumb mixture. Made the salad for me for dinner with two of the slices, and gave my husband (who was happy eating ribs I made for him) the individual pieces.\nI will definitely make this again.",
"datePublished": "2024-11-25T02:10:25.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Dee"
},
"reviewBody": "Made exactly as written- looked very nice, cook time was fine, quite tasty - but I felt it needed a little sauce of some kind that could be on the side - tarragon yogurt(since I have a lot growing) or something with dill perhaps, or an aoil? That would have knocked it out of the park. I'll make again - easy supper.",
"datePublished": "2024-10-26T11:10:15.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Dennis"
},
"reviewBody": "I made this last night, and it was amazing. Like others, I cooked it for an additional 10 minutes. It came out beautifully golden, crispy on the outside and tender on the inside. I was only able to get two steaks out of one head. After dredging the steaks, I tossed the extra bits of caulif. in the remaining egg and then tossed them into the remaining bread crumb mixture. I placed this on another baking sheet in the same oven for 15 min. This way the extra egg/crumb mixture didn't go to waste.",
"datePublished": "2024-11-02T15:11:44.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Linda"
},
"reviewBody": "Agree a sauce is wanted by my family. Served with a lemony 'piccata' type of sauce using veggie broth - capers optional.",
"datePublished": "2024-10-29T15:19:11.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Kathy"
},
"reviewBody": "Delicious and looked just like the photo. But I had trouble cutting the cauliflower into 3 steaks - the stem only held together for one slice. But the other sections/bits cooked up very well. The lemon zest did not give enough flavor, so I served with lemon slices and we added the juice as needed. Ended up cooking about 10m longer which worked well.",
"datePublished": "2024-10-28T23:22:40.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Frances"
},
"reviewBody": "Delicious - agree w sauce. Can be easy ginger type sauce or yogurt sauce. Very yummy and great to mix up the week night meals.",
"datePublished": "2024-10-26T21:34:23.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Joe from Lansing"
},
"reviewBody": "A delicious way to get the kids to eat their 'greens.' We made Sunday as a side. The kids LOVED it. So, tonight they want it as the main.",
"datePublished": "2024-10-29T11:47:46.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Madeleine"
},
"reviewBody": "Nice, tasty, vegetarian recipe, but it was something of a pain to prepare. I managed 6 slices as pictured and the rest were single florets to use up the remaining egg/breadcrumb dips. Save other scraps for soup. Next time I will add a little more lemon zest. No sauce needed--it was nice and moist and tasty without it. The salad made a lovely, flavorful complement but we skipped the cheese. The cauliflower heated up nicely the day after in the microwave and made a delicious snack/lunch.",
"datePublished": "2024-11-02T16:36:48.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Regina Orlick"
},
"reviewBody": "Delicious! I served with Rai’s marinara on the side. Perfect!",
"datePublished": "2024-11-11T22:08:38.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "DT"
},
"reviewBody": "This is disappointing, and you'd be much better served with Alison Roman's fabulous Spiced Roasted Cauliflower with Feta and Garlic or Melissa Clark's most excellent Cauliflower Shawarma for a cauliflower-focused dinner. If this recipe was renamed cauliflower croutons, it would be excellent. Deep bow of thanks to commenters who suggested capers - that made the salad. Excellent suggestion. Lemon zest should be in the ingredients, not a casual mention in step 2.",
"datePublished": "2024-10-31T00:57:51.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Karen Mueller"
},
"reviewBody": "Made this for dinner tonight and it was delicious. The author/creator is correct; the ends of the cauliflower do crumble and bust off the ends! I was able to get three nice size \"steaks\" and I used the end pieces too. I dipped in egg wash and coated the pieces in the remaining bread crumb mixture. Made the salad for me for dinner with two of the slices, and gave my husband (who was happy eating ribs I made for him) the individual pieces.\nI will definitely make this again.",
"datePublished": "2024-11-25T02:10:25.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Brendan Hasenstab"
},
"reviewBody": "Made this for a Sunday dinner and my overwhelming feeling the next day is that it was too messy and complicated for repeat use. So, a special occasion sheet pan recipe, but not so special that I will make the effort on weeknights. All that aside, the cauliflower was perfectly cooked, if not breaded particularly well. So it was sort of crispy when the goal was every bite crispy. Really liked the approach to salad. That I will use again, but not the main recipe.",
"datePublished": "2024-12-09T12:45:57.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Paulette"
},
"reviewBody": "Could someone smarter than me tell me if there's protein in this main course? \n\nThis looks delicious but does the cauliflower have protein? Maybe I'm reading this wrong but I don't see any other protein in the recipe and the description says \"This version substitutes cauliflower for the protein.\"",
"datePublished": "2024-11-10T11:47:15.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Ol' Bub"
},
"reviewBody": "Cauli has a little protein, ~ 1.5g - 2g per 100g /1 cup (not quite 1/4 lb). Large cauli heads are ~ 2 - 2.5 lbs and this recipe calls for 2 lg heads for 6 servings, thus 3 servings per head = (after trimming) ~ 1/2 - 2/3 lb /serving = ~ 4g - 5g. Add to that the protein found in the eggs, parmesan. mozzarella and the other veggies (small amts protein in all greens--parsley & arugula here). Sub almond flour for AP flour to up protein amt slightly.\nSo yes, this dish does have some protein.",
"datePublished": "2025-01-14T23:22:16.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "LEO"
},
"reviewBody": "I agree with others that this needs a sauce. The breading is tasty but it's kind of just big slabs of cauliflower.",
"datePublished": "2024-11-17T03:36:05.000Z"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Marley"
},
"reviewBody": "After reading the comments and giving into my own laziness, I used a bag of already cut up cauliflower florets. Breaded them according to the recipe, including the small bits, and put them on the oily sheet pan until done. I tossed them into a lemony-dressed salad and it was fantastic.",
"datePublished": "2025-01-19T19:01:23.000Z"
}
],
"copyrightHolder": {
"@id": "https://cooking.nytimes.com/#publisher",
"@type": "Organization",
"name": "NYT Cooking"
},
"copyrightYear": 2024
}