CRISPY VEGAN CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE
Tania Pilcher | Fit Foodie Nutter
Super crispy, light and bursting with vibrant fresh flavours, these vegan cauliflower steaks with chimichurri sauce is a perfect comforting meal. Whether you’re making it for a special occasion like Valentine's Day dinner or a week night family meal, it’s a delicious veggie option for everyone.
To prepare the chimichurri sauce, mix all ingredients in a bowl. Allow to sit on the side to allow the flavours to develop whilst you’re preparing the cauliflower.
Preheat the oven to 180C /356F and line a roasting tray with parchment paper.
Prepare the batter. In a small jug or bowl, whisk together oat milk and apple cider vinegar. Set aside for 5 minutes to allow the mixture to curdle.
In a separate mixing bowl, combine flour, cornstarch, baking powder, sea salt flakes, black pepper, garlic powder and smoked paprika and mix well.
Pour the oat milk & vinegar into the flour mixture and whisk until smooth batter forms.
Dip the cauliflower steaks into the batter (ensure all of the steak is covered). Shake off the excess batter. Then coat the steaks in the breadcrumbs. Repeat with cauliflower florets (arrange the florets on a sperate roasting tray).
Fry the steaks in olive oil over high heat for 2 minutes on each side until golden brown. Repeat with the cauliflower florets.
Roast in the oven for 5-7 minutes until cooked in the middle and crispy.