Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty 0


  • 1 medium cauliflower head, sliced into steaks 
  • 1 cup self-rising flour (gluten-free, use almond or coconut flour)
  • 1 tbsp cornstarch 
  • Spices: ground cumin, coriander, oregano 
  • garlic salt 
  • pepper to taste 
  • Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal 
  • Pasta sauce of choosing 
  • Shredded vegan parmesan 
  • toasted pine nuts 
  • fresh basil 
  • Vegan cream cheese to top 
  • Some truffle or chili  oil to the top 
  • Hot honey to serve


  1. Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. 
  2. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. 
  3. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. 
  4. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. 
  5. Add the pasta sauce on top and bake for another 5-8 minutes. 
  6. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!)

Photo Gallery

Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!!