Vegan Crispy Black Pepper Cauliflower Steaks
Super crispy, peppery cauliflower steaks. Smothered with the best mushroom gravy.
Servings: 4
Ingredients
Crispy Black Pepper Cauliflower Steaks
- 1 Head Cauliflower
- 1 Cup Non dairy milk, I used soy milk
- 1 Teaspoon Apple cider vinegar
- 3/4 Cup All purpose flour
- 1/2 Cup Corn starch
- 1 Teaspoon Salt
- 1 Teaspoon Fresh cracked black pepper
- 2 1/2 Cups Panko bread crumbs
- Light oil for frying
Mushroom Gravy
- 1 Tablespoon Olive oil
- 4 Cloves Garlic, chopped
- 1 Cup Mushrooms, sliced
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons All purpose flour
- 1 Cup Vegetable broth
- 1 Teaspoon Poultry seasoning (usually contains Thyme, Sage, Rosemary and Nutmeg)
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Now, cut your head of cauliflower into steaks. You will probably need to trim the ends where the florets aren't connected to the stem. Then cut the center into steaks you should be able to get about 4 steaks. Set them aside.
- Then, whisk together the non dairy milk and apple cider vinegar.
- Next, in a large mixing bowl, 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.
- 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.
- Now heat the oil in a large non stick pan on medium high, about 1/4 an inch of oil should be in the bottom. Then 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.
- Then, place the cauliflower steaks on a sheet pan, and finish in the oven at 425 degrees for 5-7 minutes. To make sure the cauliflower is cooked through.
- While the cauliflower is in the oven, make the gravy. Heat the olive oil on medium high in a non stick or cast iron skillet. Add the garlic and mushrooms. Saute for about 5 minutes or so to cook the mushrooms and garlic, reducing heat as needed. Season with a few pinches of salt and pepper.
- Remove the mushrooms from the pan, and put in a bowl and set aside. Then add the vegan butter to the pan.
- Melt the butter on medium low and then add the flour. Whisk together to make a roux. It should be paste like. Cook for a minute, then whisk in the veggie broth. Make sure the roux is fully combined and there are no lumps. Simmer for a moment to let thicken.
- Then season with the poultry seasoning and a pinch of salt and pepper. Then add the mushrooms back in. Taste and adjust seasoning.
- 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!
Notes
You can just bake the steaks without frying first, they just won't be as brown and crispy. You can bake them at 425 degrees for 15-20 minutes. Until crispy and cooked through.