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Export 11 ingredients for grocery delivery
Step 1
Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your "steaks" will fall apart.
Step 2
With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 "steaks". Don't throw away the little cauliflower pieces which aren't connected to the stem, use them as well to make cauliflower "wings".
Step 3
Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.
Step 4
In a small bowl mix together oil, soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt, and pepper to taste.
Step 5
Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
Step 6
Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.
Step 7
Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).
Step 8
Dip the cauliflower steaks in the breading and coat from all sides. Then spray with some cooking spray for a crispy breading.
Step 9
Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.
Step 10
Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check the notes below for the recipe). Enjoy!
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