Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you’re serving them as a main, spice them up with some toasted pine nuts and enjoy 
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Cuisine
United States and Canada
Meal
- mains
- vegetable-side-dishes
Ingredients
Coating
- 90g plain flour (use gluten-free flour if appropriate)
- 90g cornflour
- ½ tsp baking powder (use gluten-free if appropriate)
- 1½ tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp nutritional yeast
- 1 tsp salt
Other Ingredients
- 2 large cauliflower
- 1 litre soya or almond milk
- 2 vegan stock cubes, dissolved in a very small amount of boiling water
- Decoration: toasted pine nuts (optional)
Instructions
- Cut each cauliflower in half and carefully (you need the cauliflower to hold together) remove any leaves and big stalks.
- Mix the plant milk with the stock in a large saucepan or bowl then soak the cauliflowers steaks for a minimum of 4 hours but ideally overnight.
- Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
- Thoroughly mix all of the ingredients for the coating in a large mixing bowl.
- Grease a large baking tray and heat in the oven for a couple of minutes.
- Dip each piece of cauliflower into the coating mix and make sure they are really well covered before placing them on the pre-heated baking tray.
- Bake in the oven for 60 minutes, turning frequently to make sure all sides are evenly cooked. If the coating is not browning, spray with a little oil.
- Sprinkle with toasted pine nuts and serve as a main or a side dish.
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