Tender roasted cauliflower steaks coated in a crispy, golden chickpea crumb, served with creamy mushroom gravy…this recipe is delicious and looks fantastic plated up. This is a fun recipe to make for guests or to enjoy for a holiday or anytime meal!
Crumbed Cauliflower Steaks
For the chickpea crumb:
For the cauliflower:
For the mushroom gravy:
If making homemade chickpea breadcrumbs, preheat the oven to 350F/180C and line a large baking sheet with parchment paper.
Add the soaked or canned chickpeas into a food processor. Pulse until the chickpeas are finely minced. Do not over-pulse - the mixture should be coarse, not smooth or like a paste. Using a spatula, spread the pulsed chickpeas onto the prepared baking sheet in an even layer. Roast the chickpeas for 15-25 minutes, until dry to the touch.
Transfer the roasted chickpeas back into the food processor add the garlic powder, dried thyme or oregano, paprika, and sea salt (if using). Pulse until you get a fine crumb (some bigger pieces are okay).
Add the chickpea breadcrumbs back onto the baking sheet and roast for another 10-15 minutes until completely dry, keeping an eye on them so they don’t burn. Remove from oven and cool completely. Place in a shallow bowl once cooled.
If using store-bought breadcrumbs, add them to a shallow bowl together with the herbs, spices and sea salt. Stir until evenly mixed and set aside.
Set oven temperature to 430F/220C and line a large baking sheet with parchment paper. Arrange a wire cooling rack on top of the baking sheet so that the steaks are able to crisp up all around.
Prepare the cauliflower by removing the leaves, trimming the stem and cutting into steaks. If you have any smaller pieces then keep those as well. Steam the cauliflower steaks (and smaller pieces) over boiling water for 3-4 minutes to partially cook. Once slightly softened, remove and set aside.
Next, prepare the batter for the cauliflower. In a large bowl, whisk together the cassava flour, water, and sea salt. The batter should be thick enough to coat the cauliflower lightly. If it's too thick, add a few tablespoons of water.
Dip a steamed cauliflower steak into the batter and let the excess drip off. Place in the bowl with the breadcrumbs and coat well, pressing the crumbs into the steaks. Remove and arrange on the cooling rack on the baking sheet. Repeat with rest of cauliflower.
Bake for 25-35 minutes, until easily pierced with a knife and the top is golden and crispy. Remove and cool slightly before serving.
To make the mushroom gravy, place a large ceramic non-stick skillet on medium-high heat. Add the onion, mushrooms, and garlic powder. Cook, stirring often, for 8-10 minutes or until the mushrooms are soft. Add a bit of water to the pan if needed to prevent sticking. Add the vegetable broth and coconut aminos (if using) and bring to a simmer. In a separate bowl, combine the unsweetened milk and arrowroot and whisk until uniform. Pour into the broth while stirring constantly. Lower heat and continue cooking for 4-5 minutes, until the gravy is thick. Season with sea salt to taste.
To serve, arrange leafy greens and cauliflower steaks on plates and top with gravy. Sprinkle with parsley and serve immediately.
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This item posted: 21-Dec-2021
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