Cheesy Tomato Cauliflower Steaks
↓ Jump to RecipeDiscover these golden cauliflower steaks with a crispy egg coating, juicy tomatoes, and melted mozzarella. A simple and delicious vegetarian dinner idea.
- Prep 15 min
- Cook 30 min
- 2 servings
- Main Dish
Table of contents
If you are looking for a way to transform a humble vegetable into a showstopping meal, these Cheesy Tomato Cauliflower Steaks are exactly what you need. This recipe takes the heart of the cauliflower and treats it with a rich egg and cream wash, creating a beautiful golden crust that contrasts perfectly with the tender vegetable inside. It is a wonderful way to enjoy plant-based cooking while feeling incredibly indulgent and full of flavor.
This dish is perfect for a busy weeknight dinner when you want something special but without the effort. You get a delightful textural contrast between the crispy, seared cauliflower exterior and the soft, juicy tomato slices. Topped with melted mozzarella and aromatic dried herbs, it offers a comforting, savory profile that will satisfy both vegetarians and meat eaters alike.
Why You'll Love This Recipe
- Quick preparation time makes it ideal for weeknights.
- Uses simple pantry ingredients that are easy to find.
- A delightful texture with crispy edges and melted cheese.
- Naturally vegetarian and very healthy vegetable-forward.
- Visually stunning presentation that works for dinner guests.
Ingredients
- 1 cauliflower, cut into 2 thick central steaks (about 1 inch)
- 2 eggs
- 3 tbsp thick cream
- Salt and black pepper taste
- 2 tbsp oil, for frying
- 4 thin tomato slices
- 1 tsp dried herbs
- 1 cup shredded mozzarella
Equipment
Cheesy Tomato Cauliflower Steaks
Discover these golden cauliflower steaks with a crispy egg coating, juicy tomatoes, and melted mozzarella. A simple and delicious vegetarian dinner idea.
Ingredients
Instructions
- Prepare the steaks. Begin by removing all the outer leaves from the cauliflower. Carefully cut two thick slices from the center of the head, ensuring they are about 1 inch thick. It is important to keep the stem attached so the steaks stay together during the cooking process.
- Make the egg wash. In a shallow mixing bowl, whisk together the eggs, thick cream, a generous pinch of salt, and black pepper until the mixture is smooth and well combined. Dip both sides of the cauliflower steaks into the egg mixture, ensuring they are thoroughly coated to help create that golden crust later.
- Sear the cauliflower. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, place the steaks in the pan. Fry for 3 to 4 minutes per side until the egg coating is a deep golden brown and the cauliflower begins to soften.
- Assemble for baking. Preheat your oven to 400°F (200°C). Transfer the seared steaks onto a baking tray lined with parchment paper. Top each steak with a thin tomato slice, then sprinkle the dried herbs and a generous layer of shredded mozzarella cheese over the tomatoes.
- Bake until melty. Place the tray in the oven and bake for 15 to 20 minutes. The steaks are done when the cauliflower is tender when pierced with a fork and the cheese has become melted, bubbly, and slightly golden brown on the edges.
As an Amazon Associate, I earn from qualifying purchases.