Herb Crusted Cauliflower Steaks with Romesco Sauce - Making Thyme for Health

Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.Using a large sharp knife, trim the leaves and cut off the very bottom of the stem from the head of cauliflower. Slice the cauliflower in half down the middle, through the stem. Take one half of the cauliflower and cut it into 1-inch slices. You should end up with 2-3 steaks, with some florets falling from the sides. Repeat with the other half of the cauliflower.In a wide shallow bowl that’s large enough to dip the cauliflower steaks, whisk together the chickpea flour and milk. Pour the flour onto a large plate and combine the breadcrumbs, herbs, salt and pepper (and vegan parmesan/nutritional yeast, if desired) on a second large plate.Dredge the cauliflower steaks in the flour, dip them in the chickpea flour mixture, and then press them into the panko mixture. Use your hands to make sure the cauliflower is fully coated on all sides with each. Place the steaks on the prepared baking sheet and spray liberally with high heat oil.Bake the steaks for 15 minutes, then flip them over and spray them with more oil. Bake for another 15 minutes, or until golden brown with tender florets.Meanwhile, prepare romesco sauce by combining all of the ingredients in a blender and blending until mostly smooth. I like mine to have a little texture but you are free to blend it until your desired texture is reached.Once cauliflower is done baking, sprinkle with chopped herbs and a squeeze of lemon juice. Serve warm with romesco sauce and enjoy!