Description
Tender crispy Breaded Cauliflower Steaks bursting with flavor and served with a lentil apple slaw and a creamy sweet and tangy maple mustard dressing. The ultimate satisfying main that is both nourishing and indulgent.
Ingredients
- 2 medium sized cauliflowers
- High heat oil spray
Breading
- 1 cup panko bread crumbs (or gluten-free panko)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dry thyme
- 1/2 tsp ground coriander
- 1/4 tsp each salt and black pepper
Batter
- 3/4 cup ap flour (gluten-free ap flour)
- 3/4 cup almond milk or soy milk
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
Dressing
- 1/2 cup thick unsweetened vegan yogurt
- 2 tbsp tahini
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- Juice and zest of half a lemon
- 1/2 tbsp apple cider vinegar
- 1 clove garlic, grated
Slaw
- 1, 15 oz can black or small brown lentils, rinsed and drained
- 2 cups shredded cabbage
- 1 honey crisp apple, cut into match sticks
- 1 celery stalk, thinly sliced
- 1/4 cup pickled red onions, optional
- 3 tbsp fresh cilantro, minced
- Juice of half a lemon
- Salt & pepper to taste
Instructions
- Preheat oven to 425F. Trim any excess leaves from the cauliflower, making sure to leave a portion of the stem intact to hold the cauliflower together. Using the stem as a guide, cut the cauliflower into thin 1-inch slabs. Note that the ends you cut will likely crumble if not attached to the stem (totally okay). Either save for another recipe or bread them too. You should be able to get 4-5 whole slabs.
- In one shallow bowl combine all the breading ingredients and mix together. In a second shallow bowl, combine all the batter ingredients and whisk together.
- Carefully dip the cauliflower slabs into the bowl with batter to coat, then shake off excess back into the bowl. Place the battered cauliflower into the breading bowl, making sure to coat the cauliflower on all sides then shake off excess and place on a baking tray. Repeat with remaining slabs.
- Spray both sides of the cauliflower generously with a high heat spray oil and place in the oven for 25 minutes. Flip, and roast for an additional 5-10 minutes to cook the cauliflower through.
- Meanwhile, whisk the yogurt, tahini, mustard, maple syrup, garlic, lemon juice and zest and apple cider vinegar together in a bowl. Taste and adjust salt and pepper based on preference.
- Combine the lentils, cabbage, celery, apples, cilantro and lemon juice together in a mixing bowl, pour over half the dressing and toss to combine.
- To serve, plate the slaw and top with the cauliflower steak then top with extra dressing and enjoy.
Notes
Use the cauliflower stem as a guide to cutting your steaks. Flip your cauliflower so that the stem is facing up when cutting into it. This will help you guide your cuts. Anything attached to the stem should maintain as a full slab without crumbling into florets.
Opt for larger cauliflower heads. You’ll get more cauliflower steaks out of a larger cauliflower.
Spray your cauliflower steaks well with oil. This will help give it more of a golden exterior as it bakes.
Save time by using pre-chopped and canned items. I love to use canned lentils and a bag of shredded cabbage or slaw mix to save on chopping or extra prep work in the kitchen.
