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1
Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.
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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.
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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.
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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.
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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.
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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.
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7
Spoon cauliflower puree onto serving plates. Top with cauliflower steaks and serve.
