Cauliflower Parmesan Steaks
Prep Time15 mins
Cook Time45 mins
Servings: 4 cauliflower steaks
- 2 large heads cauliflower
- 1/3 cup chickpea flour
- 1/2 cup filtered water
- 1/4 cup nutritional yeast
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/2 tsp sea salt
- 1 large handful fresh parsley
- 1/4 cup olive oil
- salt and pepper to taste
Preheat oven to 400F and line a baking dish with parchment paper.
Prepare cauliflower steaks by carefully cutting each cauliflower head from the top down in half. Then cut a 1 inch steak, including the stalk from each half. The stalks help keep the steaks in their uniform shape.
Drizzle with 2 tbsp of the olive oil and season with salt and pepper to taste.
Roast for 20-25 minutes and set aside.
Whilst cooking, make the wet wash with breadcrumbs.
For the wet wash, simply whisk the chickpea flour, water, and 2 tbsp of the nutritional yeast in a shallow bowl and set aside.
For the breadcrumbs, place the almonds, cashews, 2 tbsp of the nutritional yeast, 1/2 tsp sea salt and parsley in a food processor and pulse until fine in texture. Transfer to a shallow bowl.
Next, carefully place each steak in the wet wash and breadcrumbs and place back on the baking dish. Bake at 425F for an additional 20 minutes.
Serve with desired sides. (we suggest your favorite pasta dish)
Calories: 432kcal | Carbohydrates: 30g | Protein: 16g | Fat: 31g | Saturated Fat: 4g | Sodium: 387mg | Potassium: 1232mg | Fiber: 10g | Sugar: 8g | Vitamin A: 21IU | Vitamin C: 139mg | Calcium: 121mg | Iron: 4mg