Mini Cashew Crusted Cauliflower Steaks

As we have all been staying at home more, looking for new and interesting recipes to try.

Recipe adapted from https://minimalistbaker.com/cashew-crusted-cauliflower-steak/

PREP TIME: 20 minutes

COOK TIME: 40 minutes

TOTAL TIME: 1 hour

Servings: 4

Ingredients:

  • 1 large head cauliflower (or sub 2 small for 1 large)

ALMOND BUTTERMILK

  • 1 cup unsweetened plain dairy-free milk

  • 1 Tbsp lemon juice

COATING

  • 1.5 cups raw cashews

  • 1 tsp sea salt (plus more to season cauliflower before coating)

  • 1/4 tsp cayenne pepper

  • 3/4 tsp garlic powder

  • 1.5 tsp curry powder

  • 1.5 tsp smoked paprika

  • 3 Tbsp arrowroot or cornstarch

FOR COOKING

  • 1-2 Tbsp avocado oil 

Date-Lemon Relish (Optional)

  • 3 pitted, chopped medjool dates

  • 2 Tbsp (30 ml) lemon juice

  • 1 Tbsp finely chopped onion or shallot

Instructions:

  1. Preheat oven to 425F/218C 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. both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack.

  2. TO CUT "STEAKS," trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the “steaks” together.

  3. Flip the cauliflower stem-side down and visually map out how many “steaks” you hope to get. With a large head of cauliflower, I aim for 3 large “steaks,” and know there'll be enough remaining pieces to constitute another “steak.” It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you’ll slice (cut with the stalks instead of against them). try to get 3 even “steaks” and slice any remaining bits into flat pieces.

  4. Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower “steaks,” cover, and steam for 4-5 minutes to partially cook. This will soften the “steaks” to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.

  5. In the meantime, prepare your vegan buttermilk by adding cashew or almond 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 almond 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 (optional, but recommended).

  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 as is or garnish serving plates with a few tablespoons of your favorite hummus and top with cauliflower “steak” and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.

  11. Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350F (176C) oven until hot for best results. Not freezer friendly.

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THis was really good, quite easy to make, and healthy. i had mini cauliflowers therefore mine came out as mini steaks, but i am sure that it will be just as tasty as larger ones. I was also THOROUGHLY surprised with the date lemon relish, to be honest i was very skeptical dates and onions but it was very good, the sweetness from the dates, the sourness from the lemon and the rawness of the onions was a great combination. depending on the size of your dates you might need to add more than 3 to the mix. ALso be sure to make the coating really fine, towards the end mine had a few too many big pieces so i put it back into the food processor to break it down more. I really like the cashew or nut addition to the coating as it gives it a real crunch, sometimes when using corn starch or gluten free flour the coating is crispy but something a bit too solid and not flaky. it will be interesting to try with different nuts, another good alternative for a gluten free coating. I served these mini “steaks” with a side of potatoes and snow peas, as you can’t have “steak” without potatoes.

cooking, gluten free, lactose free, vegan, vegetarianJackie Wongcauliflower, cashewComment