Thick-cut cauliflower steaks coated in almond flour and a Parmesan-mozzarella cheese blend, seared and roasted.

Scale

1 large fresh cauliflower head, cut into thick steaks (about 2 inches)

Almond flour, for coating

1/2 cup cheese blend (Parmesan and mozzarella)

Garlic powder, onion powder, Italian herbs, and paprika

Extra virgin olive oil

Eggs, for binding

Salt and freshly ground black pepper

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Pat the cauliflower steaks dry with a kitchen towel to remove excess moisture.

Season with garlic powder, onion powder, Italian herbs, paprika, salt, and pepper, pressing the seasoning firmly into all sides.

Dip each steak in beaten egg, then coat in almond flour and the Parmesan-mozzarella cheese blend.

Heat 2 tablespoons of oil in a cast-iron skillet over high heat. Sear each side for 2-3 minutes until golden brown.

Transfer the skillet to an oven preheated to 350°F and roast for 15-20 minutes.