Crispy Cauliflower Steaks with Avocado
Ingredients
Pesto
- 1 minced garlic clove
- 1 very ripe avocado
- 2 tbsp fresh lemon juice
- 1/4 cup pinenuts
- handful basil leaves
- 1 cup defrosted green peas
- 1/3 cup vegan parmesan or nutritional yeast
- 1/4 cup + 2 tbsp water
- salt and black pepper to taste
Cauliflower
- 1 large cauliflower
- salt
- black pepper
- garlic powder
- smoked paprika
- 3/4 cup flour
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 3/4 tsp salt
- 3/4 cup non-dairy milk
- oil for pan-searing
Preparation
Pesto
Blend all pesto ingredients on high speed until smooth. Season with salt and black pepper to taste.
Cauliflower steaks
Preheat oven to 425F.
Remove outer leaves from the cauliflower and trim the stem, leaving it intact.
Slice the cauliflower head through the middle.
Slice 3/4-inch thick steaks from each half to get 3 to 4 steaks.
Rub both sides and tops of the steaks with salt, black pepper, garlic powder, and smoked paprika. Set aside.
In a medium bowl, mix the flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, and salt. Transfer to a small rimmed baking sheet or dish.
Add the non-dairy milk to a small rimmed dish.
Dip both sides of the cauliflower steaks into the milk, using a spoon to cover cracks and tops.
Dip into the flour mixture until fully coated, using a spoon to fill cracks, and shake off excess.
Heat oil in a non-stick skillet to about 1/4-inch high and pan-sear the steaks for 3 minutes on each side, using tongs to sear the tops.
Place the steaks on a large non-stick baking sheet and bake for 10 minutes.
Remove from oven, flip the steaks, brush both sides with the non-dairy milk until no white floured parts remain, and roast for another 10 to 15 minutes until fork tender. Brush with more milk as needed.
Optionally, broil for 2 to 3 minutes until very browned and crispy.
