Cauliflower steak with chickpea breading

A tender roasted cauliflower steak topped with crispy golden chickpea crumbs, served with a creamy mushroom sauce. This delicious recipe looks fantastic served on the table. This is a great recipe to make especially for guests or enjoy on holidays or every day with the family!

Cauliflower steak with chickpea breading

Ingredients:

For the chickpea breading:

• 1 cup dried chickpeas, soaked overnight, or 2 cans chickpeas , drained;
• 1 tsp garlic powder;
• 1 tsp dried thyme or oregano ;
• 1/2 tsp red pepper ;
• 1/2 tsp sea salt (optional).

For the cauliflower:

• 1 large or 2 small heads of cauliflower;
• 1 1/3 cups cassava flour ;
• 1 1/3 cup water (more if needed);
• 1 tsp sea salt (optional);
• 4-6 cups of leafy greens, for serving;
• 2-3 tablespoons chopped parsley, for serving.

For the mushroom sauce:

• 1 small onion, finely chopped (about 1 cup);
• 3 cups chopped mushrooms (about 250 g);
• 1/2 tsp garlic powder;
• 2 cups vegetable broth or medicinal broth;
• 1 tbsp. coconut aminos (optional);
• 1 cup cold unsweetened almond milk (or substitute with more vegetable broth if you prefer a fat-free option);
• 4 tablespoons arrowroot powder or tapioca starch ;
• 1/2 tsp sea salt (optional).

Method of preparation:

If you are making homemade chickpea breading, preheat the oven to 180°C and line a large baking sheet with parchment paper.

Pour the soaked or canned chickpeas into a food processor. Blend until the chickpeas are finely ground. Don't over-pulse—the mixture should be coarse, not smooth or pasty. Using a spatula, spread the pureed chickpeas onto the prepared baking sheet in an even layer. Bake the chickpeas for 15-25 minutes, until dry to the touch.

Transfer the roasted chickpeas back to the food processor, add the garlic powder, dried thyme or oregano, paprika, and sea salt (if using). Process until you have fine crumbs (larger pieces are fine).

Add the chickpea crumbs back onto the baking paper and bake for another 10-15 minutes until completely dry, keeping an eye on them to prevent them from burning. Remove from the oven and cool completely. Once cool, place in a shallow bowl.

If you are using store-bought breadcrumbs, add them to a shallow bowl along with the herbs, spices, and sea salt. Stir until evenly combined, and set aside.

Preheat the oven to 220°C and line a large baking sheet with parchment paper. Place a metal baking rack on top of the paper so that the steaks can brown on all sides.

Prepare the cauliflower by removing the leaves, cutting off the stem, and cutting it into florets. If you have smaller pieces, save those as well. Steam the cauliflower florets (and smaller pieces) in boiling water for 3-4 minutes to partially cook. Once they are slightly tender, remove and set aside.

Next, prepare the cauliflower breading mixture. In a large bowl, whisk together the cassava flour , water, and sea salt. The mixture should be thick enough to lightly coat the cauliflower. If it is too thick, add a few tablespoons of water.

Dip one steamed cauliflower steak into the breading mixture and let the excess drip off. Place in the bowl with the breadcrumbs and roll well, pressing the breadcrumbs into the steaks. Remove and arrange on a rack that you have placed over the baking paper. Repeat with the remaining cauliflower.

Bake for 25-35 minutes until it starts to come out easily with a knife and the top is golden and crispy. Remove and cool slightly before serving.

To make the mushroom sauce, place a large non-stick ceramic skillet over medium-high heat. Add the onion, mushrooms, and garlic powder. Sauté, stirring frequently, for 8-10 minutes or until the mushrooms are tender. If necessary, add a little water to the pan to prevent sticking. Add the vegetable broth and coconut aminos (if using) and bring to a simmer. In a separate bowl, combine the unsweetened milk and lettuce and whisk until smooth. Pour in the broth, stirring constantly. Reduce heat and continue cooking for 4-5 minutes, until the sauce thickens. Season with sea salt to taste.

To serve, arrange the greens and cauliflower steaks on plates and pour the sauce over them. Sprinkle with parsley and serve immediately.

Serving size for 4 people

You can find much more information about other healing foods and delicious recipes on our blog , as well as in Anthony William's books .