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 cauliflower; 1 cup dairy-free milk; 1 Tbsp lemon juice; 1 ½ cups cashew nuts; 1 tsp salt; 1/4 tsp cayenne pepper; 3/4 tsp garlic powder; 1 ½ tsp curry powder; 1 ½ tsp smoked paprika; 3 Tbsp arrowroot; 1-2 Tbsp avocado oil; date-lemon relish; hummus; mint

User Reviews

4.9

99 reviews

Excellent

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

Cashew-Crusted Cauliflower “Steak”

Valerie Marks

Report

The Cashew-Crusted Cauliflower “Steak” features thick cauliflower slices coated in a spiced nut crust made from cashews, curry powder, smoked paprika, garlic powder, arrowroot, and seasoning. Soaked in an almond buttermilk mixture, the coating crisps up when baked, creating a flavorful, crunchy outer layer with tender cauliflower inside. Optional accompaniments like date-lemon relish and hummus add complementary flavors and moisture.

Description

This recipe turns a whole cauliflower into thick "steaks" that maintain their shape thanks to leaving the stem core intact. The cauliflower is dipped in almond buttermilk—a blend of dairy-free milk and lemon juice—providing moisture and tang to help the nut-based coating adhere. The coating combines finely ground cashews with aromatic spices including curry powder, smoked paprika, and garlic powder, along with arrowroot to bind it. Baking at a high temperature crisps the crust while tenderizing the cauliflower inside.

For serving, you can use date-lemon relish, which introduces sweet and tangy notes, or hummus and fresh mint for additional flavor contrasts. The technique produces a substantial vegetarian main or side dish with textural contrast from the crunchy nut crust to the soft cauliflower. You can experiment with other nuts but cashews are preferred for their mild flavor and texture.

The recipe notes advice on preparing date-lemon relish by combining medjool dates with lemon juice and chopped shallots. The final nutrition estimate accounts for avocado oil and no optional ingredients. The dish draws inspiration from a similar pistachio-crusted cauliflower steak.

Share:

I Made This!

9 people made this

Print

155 people printed this

Save this

47 people saved this

Ingredients

Servings

CAULIFLOWER

1 large cauliflower or sub 2 small for 1 large, head

ALMOND BUTTERMILK

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

COATING

1 ½ cups cashew nuts or sub other nut, such as pistachios or almonds, though we haven't tested and can't guarantee the results, raw
1 tsp salt plus more to season cauliflower before coating, sea salt
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)
mint fresh

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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, combine pitted medjool dates with lemon juice and finely chopped shallot for a sweet-tart condiment.
Cashews provide the base for the crust, but you may try pistachios or almonds, though results may vary.
Using an oven-safe cooling rack on the baking sheet helps the cauliflower crisp evenly but is optional.
For best results, bake cauliflower steaks in the upper third of the oven to avoid over-browning the bottoms.

Nutrition Information

Show Details

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 (21%) Fiber 6.5g (26%) Sugar 7g (14%)