Crusted Cauliflower Steak

AuthorJen Booker
Rating

Really tasty. Do not skip the relish!

Yields2 Servings

 1 Large head cauliflower
 1 cup Unsweetened plain dairy-free milk
 1 tbsp Lemon juice
 1.50 cups Raw cashews
 1 tsp Sea salt (plus more to season cauliflower before coating)
 ¼ tsp Cayenne pepper
 ¾ tsp Garlic powder
 1.50 tsp Curry powder
 1.50 tsp Smoked paprika
 3 tbsp Arrowroot or cornstarch
 2 tbsp Avocado oil
Date Lemon Relish
 3 Dates
 2 tbsp Lemon juice
 1 tbsp Shallot

1

Preheat oven to 220 C and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more.

2

Cut the cauliflower steaks.

3

Steam the steaks for 4-5 minutes to partially cook.

4

Once slightly softened, remove and set aside on a separate dish.

5

In the meantime, prepare your vegan buttermilk by adding milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.

6

Next, prepare the cashew coating by adding cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.

7

Dip the slightly steamed cauliflower “steaks” in the buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.

8

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up.

9

Bake for 25-35 minutes, or until the cauliflower “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.

10

Enjoy date relish (made by simply mixing 3 chopped dates, 2 tbsp lemon juice, and 1 tbsp finely diced shallot).

Ingredients

 1 Large head cauliflower
 1 cup Unsweetened plain dairy-free milk
 1 tbsp Lemon juice
 1.50 cups Raw cashews
 1 tsp Sea salt (plus more to season cauliflower before coating)
 ¼ tsp Cayenne pepper
 ¾ tsp Garlic powder
 1.50 tsp Curry powder
 1.50 tsp Smoked paprika
 3 tbsp Arrowroot or cornstarch
 2 tbsp Avocado oil
Date Lemon Relish
 3 Dates
 2 tbsp Lemon juice
 1 tbsp Shallot

Directions

1

Preheat oven to 220 C and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more.

2

Cut the cauliflower steaks.

3

Steam the steaks for 4-5 minutes to partially cook.

4

Once slightly softened, remove and set aside on a separate dish.

5

In the meantime, prepare your vegan buttermilk by adding milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.

6

Next, prepare the cashew coating by adding cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.

7

Dip the slightly steamed cauliflower “steaks” in the buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.

8

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up.

9

Bake for 25-35 minutes, or until the cauliflower “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.

10

Enjoy date relish (made by simply mixing 3 chopped dates, 2 tbsp lemon juice, and 1 tbsp finely diced shallot).

Crusted Cauliflower Steak

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