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Vegan Crispy Black Pepper Cauliflower Steaks

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What You'll Need:

– Cauliflower – Non dairy milk – Apple cider vinegar – All purpose flour – Corn starch – Fresh cracked black pepper – Panko bread crumbs – Light oil for frying – Olive oil – Garlic, chopped – Mushrooms, sliced – Vegan butter – All purpose flour – Vegetable broth – Poultry seasoning – Salt and Pepper to taste

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Preheat the oven. Now, cut your head of cauliflower into steaks.

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Whisk together the non dairy milk and apple cider vinegar. Next, sift together the flour and corn starch. Then whisk in the salt and pepper. Then pour the non dairy milk and vinegar into the dry ingredients. Whisk to fully combine and create the wet batter.

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Put the panko in a separate bowl. Put each cauliflower steak into the wet batter. Coat completely, let any excess drip off. Then place in the bowl of panko and coat each side in panko completely. Repeat with all the cauliflower.

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Heat oil in a non-stick pan and add the cauliflower steaks. Cook on one side for 2-3 minutes until nice and brown and crispy. Then flip and brown on the other side.

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Place the cauliflower steaks on a sheet pan, and finish in the oven.  While the cauliflower is in the oven, make the gravy.

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Heat the olive oil  in a non stick or cast iron skillet. Add the garlic and mushrooms. Sauté  to cook the mushrooms and garlic, reducing heat as needed. Season with a few pinches of salt and pepper.

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Remove the mushrooms from the pan, and put in a bowl and set aside. Then add the vegan butter to the pan.

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Melt the butter and add the flour. Whisk together to make a roux. Cook for a minute, then whisk in the veggie broth. Make sure the roux is fully combined and there are no lumps. Simmer .

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Season with the poultry seasoning and a pinch of  salt and pepper. Then add the mushrooms back in.  Taste and adjust seasoning.

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Once the cauliflower and gravy are done, serve immediately. I top my cauliflower with the gravy right before serving so they don't get soggy!

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Get the full recipe details via the link below!