Cashew-Crusted Cauliflower “Steak”

Name: Cashew-Crusted Cauliflower “Steak”
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 (Servings)
Ingredients: 1 large head cauliflower; 1 cup unsweetened plain dairy-free milk; 1 Tbsp lemon juice; 1 ½ cups raw cashews; 1 tsp sea salt; 1/4 tsp cayenne pepper; 3/4 tsp garlic powder; 1 ½ tsp curry powder; 1 ½ tsp smoked paprika; 3 Tbsp arrowroot or cornstarch; 1-2 Tbsp avocado oil; Date-lemon relish*; hummus; fresh mint

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4.9

174 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 (Servings)
Calories
386 kcal
Course
Main Course
Cuisine
Mediterranean, Vegan

Cashew-Crusted Cauliflower “Steak”

Valerie Marks

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INCREDIBLE Cashew-Crusted Cauliflower "Steak"! 10 ingredients, flavorful, crisp on the outside, tender on the inside. A delicious side or entrée with plenty of protein!

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Ingredients

Servings

CAULIFLOWER

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

ALMOND BUTTERMILK

1 cup unsweetened plain dairy-free milk (cashew milk works best! — we prefer Forager brand)
1 Tbsp lemon juice

COATING

1 ½ cups raw cashews (or sub other nut, such as pistachios or almonds, though we haven't tested and can't guarantee the results)
1 tsp sea salt (plus more to season cauliflower before coating)
1/4 tsp cayenne pepper (optional)
3/4 tsp garlic powder
1 ½ tsp curry powder
1 ½ tsp smoked paprika
3 Tbsp arrowroot or cornstarch

FOR COOKING

1-2 Tbsp avocado oil (if avoiding oil, omit)

FOR SERVING optional

Date-lemon relish*
hummus (or another favorite dip)
fresh mint

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Instructions

Preheat oven to 425 degrees F (218 C) 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. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.
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.
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). But it’s very common for the end pieces to crumble, so just do your best to get 3 even “steaks” and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.
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” (and smaller cauliflower pieces), 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.
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.
Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), 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 1/4 of the coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
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.
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. Add more of the cashew coating to the shallow dish in batches to prevent it from getting crumbly and having trouble sticking to the cauliflower. 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).
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.
Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) 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.
Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

Notes

*To make date lemon relish, mix 3 pitted, chopped medjool dates + 2 Tbsp (30 ml) lemon juice + 1 Tbsp finely chopped onion or shallot in a small dish and stir.*Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.*Inspired by the Pistachio-Crusted Cauliflower Steak at Picnik in Austin, Texas.

Nutrition Information

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Serving 1servings Calories 386 (19%) Carbohydrates 31.8g (11%) Protein 13.4g (27%) Fat 26g (40%) Saturated Fat 4.4g (22%) Sodium 697mg (29%) Potassium 1008mg (29%) Fiber 6.5g (26%) Sugar 7g (14%)