Crispy Cauliflower Steak with Spring Slaw (ve, gf)
This is my absolute favourite cauliflower steak recipe. Cauliflower can be quite bland (and boring) without the proper attention so in this recipe we’re combining seasoning and texture to make it shine! To keep the fat at healthy levels and maximise the nutritional benefits, the cauliflower crust is made with ground almonds instead of breadcrumbs and we’re baking the cauliflower instead of frying.
To uplift the earthy and deep flavours from the cauliflower, we’re combining it with a crunchy slaw made with crunchy green apples, carrots and fennel. All dressed in a delicious vinaigrette.
A really impressive meal using simple and easy techniques. This makes a great weekend dinner or perfect for a special occasion such as Mother’s Day or Easter.
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1 large cauliflower head (make sure it’s big enough to get 2 steaks out of the base)
5tbsp cornflour
4tsp chicken seasoning (this is a spice blend and not chicken stock so make sure there’s no chicken in it)
6tbsp almond milk
100g ground almonds
2tsp garlic powder
1 small fennel
2 carrots
1 green apple
4tbsp olive oil
1 small shallot
juice of 1/2 lemon
1tsp capers
4 sage leaves
10g parsley
salt & freshly ground pepper
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Prepare your cauliflower: Remove any leaves and set them aside (see note 2). Look at the base of the cauliflower and map out how many steaks (you want them to be around 2-3cm thick) you can cut from that cauliflower head. A steak will only hold if it includes the cauliflower base otherwise the florets will fall apart. Carefully cut the steaks and reserve the other bits of cauliflower (see note 1). Cut the cauliflower into steaks.
Boil a kettle. Line a plate with kitchen paper. Add the cauliflower to a large pan, followed by the boiling water and cook for 5 minutes. Once ready, using tongs, carefully transfer the steaks to the prepared plate so any excess water is absorbed.
Pre-heat the oven to 225°C. Line an oven tray with greaseproof paper.
In the meantime, in a deep plate add the cornflour, chicken seasoning, salt and pepper. Slowly add the almond milk, whisking as you go until you have a smooth mixture.
To another plate add the ground almonds, garlic powder, salt and pepper. Combine everything together.
Dip one of the cauliflower steaks into the batter ensuring is completed covered in it. A spoon can help with this. Then transfer the steak to the ground almonds plate and toss it in the mixture until is evenly coated. Pat it lightly to remove any excess and move to the oven tray. Repeat with the second steak.
Bake in the oven for 20-25min turning the steaks halfway through.
While the steaks cook, heat the olive oil in a small pan.
Very finely chop the shallot. Cook it in the olive oil in low heat until is translucent but not brown. Add the sage leaves and increase the heat for a minute to ensure the onion doesn’t burn.
Finely chop the parsley. Once the onion is cooked, remove from the heat and add in the lemon juice, capers, parsley, salt and pepper.
Trim and finely slice the fennel. Trim, peel and ribbon the carrots. Core, halve and finely slice the apple. Add to a large mixing bowl and pour the vinaigrette over it. Toss well to combine.
Serve the cauliflower steak immediately, over a bed of the Spring Slaw.
Note 1: I love using all parts of the cauliflower so a great serving suggestion for this recipe is to make a potato mash in the way you would usually do but adding in any loose bits of cauliflower from cutting it into steaks. You can even cook the potatoes in the same water you used for the cauliflower. If you don’t want to use the rest of the cauliflower for mash, you can batter and bake the loose florets for a snack or starter or even steam and freeze them for smoothies.
Note 2: I also like to chop and steam the cauliflower leaves and stir them into the mash once ready with a drizzle of olive oil.
