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.
Wow, wow, wow… That’s all I could utter when I was devouring these cauliflower steaks for the first time. A long silence as I was lost for words (which doesn’t happen much). I might humbly add that this is one of the best recipes I’ve made. Light, crispy, bursting with flavours – it ticks all the boxes.
My friend, who happened to pop by as I was photographing these cauliflower steaks for the blog, exclaimed that these were ‘the best vegan cauliflower steaks’ she had ever tried. And to be honest, if these were served to me at a restaurant, I would be the happiest girl! Whether you’re a vegetarian, vegan or meat lover, this recipe is for everyone.
Why you’ll love these cauliflower steaks
- They are super crispy and crunchy yet light
- Full of fresh flavours
- Plant-based (but will be enjoyed even by the most avid meat eaters)
- Dairy free
- A great option for lunch or dinner, whether it’s a family meal or a special occasion.
How to make. Step by step guide.
First of all, choose a large, fresh and preferably organic cauliflower head. The larger your cauliflower, the more steaks you’ll be able to make out of it.
Cut off the bottom of the cauliflower and remove the leaves. Then slice the cauliflower into 1 inch thick steaks. Depending on the size of the cauliflower, you should be able to get 3-4 steaks. Save the cauliflower florets in a separate bowl – we will use them later.
Now prepare the batter by whisking together flour, cornstarch, baking powder, spices, oat milk and apple cider vinegar.
Dip the cauliflower steaks in the batter, making sure all of the steak is covered. Shake off the excess batter.
Coat the cauliflower steaks in the breadcrumbs.
Fry the steaks in the olive oil for a couple of minutes on each side until golden brown and crispy.
Finally, roast in the oven for 5-7 minutes until the cauliflower is cooked in the middle.
The best sauces to serve with vegan cauliflower steaks
These steaks go with pretty much any sauce – it really depends on what flavours you like and how hearty or light and fresh you want to make this recipe. By choosing to serve them with chimichurri sauce, which a combination of herbs, spices and olive oil, I wanted to intensify the Middle Eastern flavours of this dish whilst keeping it light and fresh.
You can also serve these cauliflower steaks with:
- Vegan gravy
- Tahini sauce
- Tomato salsa
- Cheese sauce
*Once you’ve cut out the steaks, save the remaining florets in a separate bowl. There should be enough batter for dipping all the florets. They will make perfect bite size crispy vegan snacks. Just arrange them on a separate baking try and roast in the oven at the same time as the steaks.
*When cutting the cauliflower into steaks, make sure the steaks are quite thick (around 1 inch thick), otherwise they can break during cooking.
*Although you can skip the frying stage (if you’re making this recipe healthier), this is what gives the cauliflower steaks a perfect crunch. So, if you’re looking to get the maximum flavour out of the cauliflower steaks, I wouldn’t recommend skipping this stage.
To go with the Middle Eastern flavours of this dish, I chose to pair my cauliflower steaks with wholemeal pearl couscous, which worked perfectly. However, you can choose to serve them with your favourite grains or root vegetables, for instance:
- Mashed potato
- Root vegetables mash
Looking for more healthy vegan dinner recipes?
Try some of the readers’ favourite vegan winter warmers below:
- Vegan Winter tabbouleh salad
- Super easy one pot squash and sweet potato soup
- Healthier vegan mac and cheese
- Vegan mushroom & walnut wellington
- The best quick & easy vegan sticky aubergine
In conclusion, if you recreate this recipe at home, I’d love to hear your comments and feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
Stay healthy and keep safe.
CRISPY VEGAN CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE
For the cauliflower steak:
- 1 large cauliflower head
- 2 cups oat milk or nut milk of your choice (500 ml)
- 1 tablespoon apple cider vinegar
- 1 cup plain flour (120g)
- 2 tablespoons cornstarch (corn flour)
- 1 teaspoon baking powder
- 1 teaspoon sea salt flakes
- 1/2 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon smoked paprika
- 2 cups golden breadcrumbs (around 500g)
- 2 tablespoons olive oil for frying
For chimichurri sauce:
- 2 garlic cloves crushed
- 1 small red chili finely diced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt flakes
- ¼ teaspoon ground black pepper
- 3 tablespoons fresh parsley finely chopped
- 3 tablespoons fresh coriander finely chopped
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate seeds for garnish
- 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.