Parmesan-Crusted Cauliflower Steaks

• 2 None medium heads cauliflowers, outer leaves removed
• 3 cups milk
• 3 tbsp butter
• 2 tbsp olive oil
• 1 small red chili pepper, seeded and finely chopped
• 1 cup fresh breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp grated lemon peel
• 1 None egg, beaten

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Using a sharp knife, cut three 1/3 inch-thick slices from center of each cauliflower to make 6 cauliflower steaks. Set aside. Coarsely chop remaining cauliflower. Reserve half the chopped cauliflower for another use.
3. Place remaining chopped cauliflower in a food processor. Process until fine crumbs form. Transfer to a saucepan. Add milk and bring to a boil on high heat. Reduce heat to low; simmer for 8-10 mins, until tender. Add butter and stir until melted. Set aside to cool.
4. Meanwhile, heat olive oil in a large skillet on medium heat. Cook chili pepper for 1 min, or until fragrant. Add cauliflower steaks and cook for 2-3 mins each side, until golden. Drain on paper towels and cool slightly.
5. Combine breadcrumbs, cheese, parsley and lemon peel in a shallow dish. Dip each cauliflower steak in egg and then breadcrumb mixture, pressing to coat lightly. Place on prepared pan. Bake for 15-20 mins, until golden and tender.
6. Meanwhile, place cooled cauliflower mixture into a blender. Blend until smooth. Strain through a fine sieve into a clean saucepan. Stir on low heat for 5 mins, or until heated through. Season.
7. Spoon cauliflower puree onto serving plates. Top with cauliflower steaks and serve.

cauliflowers, milk, butter, olive oil, red chili pepper, fresh breadcrumbs, parmesan cheese, parsley, lemon peel, egg

Taken from recipes-plus.com/api/v2.0/recipes/33488 (may not work)