Description
Vegan Crispy Black Pepper Cauliflower Steaks That Impress
Ingredients
Scale
- 1 large head Cauliflower
- 1 cup Non-Dairy Milk
- 1 tablespoon Apple Cider Vinegar
- 1 cup All-Purpose Flour
- 2 tablespoons Corn Starch
- 1 teaspoon Salt
- 2 teaspoons Fresh Cracked Black Pepper
- 1 cup Panko Breadcrumbs
- 1 cup Light Oil for Frying
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 2 cups Mushrooms
- 2 tablespoons Vegan Butter
- 2 cups Vegetable Broth
- 1 teaspoon Poultry Seasoning
Instructions
- Preheat the oven to 425°F (220°C) to achieve crispiness.
- Slice the cauliflower into steak-like cuts, aiming for about 4 large steaks.
- Whisk together non-dairy milk and apple cider vinegar in one bowl.
- In another bowl, mix the all-purpose flour, corn starch, salt, and black pepper.
- Combine wet and dry ingredients to create a smooth batter.
- Dip each cauliflower steak into the batter, then coat in panko breadcrumbs.
- Heat oil in a large pan over medium-high heat and fry the steaks for 2–3 minutes per side.
- Transfer the browned steaks to a baking sheet and bake for 5–7 minutes.
- Sauté garlic and mushrooms in olive oil until softened, about 5 minutes.
- Whisk in vegan butter and flour to create a roux.
- Gradually add vegetable broth, whisking until smooth.
- Season the gravy with poultry seasoning, salt, and pepper.
- Add the sautéed mushrooms back into the sauce and stir to combine.
- Serve the cauliflower steaks topped with the rich mushroom gravy.
Notes
- Choose a large, fresh head of cauliflower for the best texture and flavor.
- Soy milk works great for the batter; any unsweetened alternative will do.
- Opt for a gluten-free flour blend if desired.
- Increase black pepper if you enjoy a spicy kick.
- Gluten-free options are available for panko breadcrumbs.
- Use low-sodium vegetable broth for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking and Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg