Cashew-Crusted Cauliflower “Steak” (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Serves 4

When my husband tasted this meal, he exclaimed, “Well, that surprised me!  This is a really good dinner.”  It’s nice to know that after over 40 years of marriage I still have some tricks up my sleeve.  I totally agree with him.  This was surprisingly fantastic!  I will say that it doesn’t taste like steak in the least, so don’t expect it.  What you will find is that the cashew crust (and the little Date-Lemon Relish) turns the humble cauliflower into a filling and satisfying meal!  This isn’t something to make during a busy work night because it requires several steps.  But you could actually do some of the steps in advance.  This meal is good enough for company, so enjoy it on the weekend with steamed peas or asparagus.

Cauliflower:

1 large head cauliflower OR 2 small heads

Water

Sea Salt, to taste

Almond Buttermilk: (Can be made in advance.)

1 cup unsweetened plain almond milk (or cashew milk)

1 Tablespoon fresh lemon juice

Coating: (Can be made in advance.)

1½ cups raw cashews

1 teaspoon sea salt

¼ teaspoon cayenne pepper

¾ teaspoon garlic powder

1 ½ teaspoons curry powder

1 ½ teaspoons smoked paprika

3 Tablespoons cornstarch OR arrowroot

1-2 Tablespoons avocado oil OR olive oil

For Serving:

Date-Lemon Relish (recipe follows) (Can be made in advance.) OR Hummus or Baba Ghanouj or other favorite dip

Preheat the oven to 425F.  Line a large baking sheet with parchment paper.  If you have an oven-safe cooling rack, place it over the parchment paper to help the cauliflower crisp up more.  (This is optional, but it made clean up easier and really seemed to keep the cauliflower crispy.)

Prepare the vegan buttermilk by whisking the nut milk and lemon juice in a shallow dish (A pie plate is perfect for this.) Set aside.

Prepare the cashew coating by adding the cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and cornstarch to a food processor.  Pulse until a semi-fine meal is achieved.  A little texture is okay, but you want it to be pretty fine so it can coat the cauliflower.  Transfer the coating to a shallow dish. (A pie plate is perfect for this.) Set aside.

Cut the cauliflower into “steaks.”  Trim the leaves and stem, being careful not to remove it because it will be what holds the steaks together.  Don’t worry if some of the florets fall away.  Just keep those to steam and bake along with the steaks. They are just as tasty.

Add 1 inch water and a steamer basket to a large pot.  Bring to a low boil.  Once it’s simmering, add the cauliflower steaks and pieces, cover, and steam for 4 minutes to partially cook.  Carefully remove the cauliflower steaks and pieces and set aside on a clean towel.

Dip the slightly steamed cauliflower steaks and pieces in the vegan buttermilk, ensuring both sides are equally coated.  Set onto a plate and sprinkle with salt, to taste.

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your clean hands to add more coating to any bare spots.  Transfer the steaks and pieces to the prepared pan.  Drizzle or spray with a little oil to help them crisp up.

Bake for 25-35 minutes or until the steaks are easily pierced with a knife and the exterior appears golden brown and crispy.  Remove from the oven.  Serve with either hummus, baba ghanouj or the Date-Lemon Relish.

Date-Lemon Relish:  Mix 3 pitted, chopped medjool dates, 2 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon finely minced red onion or shallot in a small dish and stir.

Nutritional Info:  (1 of 4 servings) 386 calories; 26 grams fat (4.4 g saturated); 697 mg sodium; 31.8 grams carbohydrates; 6.5 grams fiber; 7 grams sugars; 13.4 grams protein