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๐ฑCrispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3)๐ฑ With oil-free option. ๐ฑ by cookingforpeanuts
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๐Recipe:
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Preheat oven to 425F. โ
Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. โ
Slice cauliflower head through the middle. โ
Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. โ
Rub both sides of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside.โ
In a medium bowl: mix 1/2 cup flour, 1/2 cup cornstarch, 3/4 teaspoon garlic powder, 3/4 tsp smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon fine grind black pepper, 1 teaspoons salt (or to taste). Transfer to a rimmed baking sheet.โ
In a small bowl, add 3/4 cup non-dairy milk. โ
Brush cauliflower steaks generously with the milk. Use spoon to get into cracks.โ
Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. (โ
You can choose to pan-sear the cauliflower steaks before roasting. Heat oil in non-stick skillet and cook 3 to 4 minutes on each side until browned. Or roast the cauliflower without searing.)โ
Place steaks on large non-stick or lined baking sheet. Transfer the coated or pan-seared steaks to the oven and bake for 10 minutes. โ
Remove from oven and flip. Brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain. โ
Roast for about 10 to 15 minutes more, until cauliflower is fork tender. (Brush with more milk as needed.)โ
Broil the cauliflower for 2 to 3 minutes until browned and crispy. (Use leftover flour mixture and milk to coat remaining florets.)
