CAULIFLOWER STEAK WITH CHICK BREADING

Tender roasted cauliflower steak topped with crispy golden chickpea crumbs served with a creamy mushroom sauce. This delicious recipe looks fantastic served on the table. This is a great recipe that you can make especially for guests or enjoy on holidays or every day with the family!

Cauliflower steak with chickpea breading

Ingredients:

For the chickpea breading:

• 1 cup dried chickpeas, soaked overnight, or 2 cans of chickpeas , drained
• 1 tsp garlic powder
• 1 tsp dried thyme or oregano
• 1/2 tsp. paprika
• 1/2 tsp. sea ​​salt (optional)

For the cauliflower:

• 1 large or 2 small heads of cauliflower
• 1 1/3 cups cassava flour
• 1 1/3 cups water (more if needed)
• 1 tsp sea ​​salt (optional)
• 4-6 cups green leafy vegetables, to serve
• 2-3 tbsp. chopped parsley, to serve

For the mushroom sauce:

• 1 small onion, finely chopped (about 1 cup)
• 3 cups of chopped mushrooms (about 250 g)
• 1/2 tsp. garlic powder
• 2 cups vegetable broth or medicated broth
• 1 tbsp. coconut aminos (optional)
• 1 cup cold unsweetened almond milk (or substitute with more vegetable broth if you prefer a nonfat option)
• 4 tbsp. arrowroot powder or tapioca starch
• 1/2 tsp. sea ​​salt (optional)

Method of preparation:

If you are making homemade chickpea breading, preheat the oven to 180°C and line a large baking sheet with parchment paper.

Pour the soaked or canned chickpeas into a food processor. Blend until the chickpeas are finely ground. Do not over pulse - the mixture should be coarse, not smooth or paste-like. Using a spatula, spread the mashed chickpeas onto the prepared baking sheet in an even layer. Roast the chickpeas for 15-25 minutes until they are dry to the touch.

Transfer the roasted chickpeas back to the food processor, add the garlic powder, dried thyme or oregano, paprika and sea salt (if using). Mix until you have fine crumbs (larger pieces are fine).

Add the chickpea crumbs back onto the baking paper and bake for a further 10-15 minutes until completely dry, watching so they don't burn. Remove from the oven and cool completely. Once cool, place in a shallow bowl.

If using store-bought breadcrumbs, add them to a shallow bowl along with the herbs, spices and sea salt. Stir until evenly combined and set aside.

Set the oven to 220°C and line a large baking sheet with parchment paper. Place a metal baking rack on top of the paper so that the steaks can be baked from all sides.

Prepare the cauliflower by removing the leaves, cutting off the stem and cutting it into steaks. If you have smaller pieces, keep them as well. Steam the cauliflower steaks (and smaller pieces) over boiling water for 3-4 minutes to partially cook. After they soften slightly, take them out and put them aside.

Next, prepare the breading mixture for the cauliflower. In a large bowl, whisk together the cassava flour, water and sea salt. The mixture should be thick enough to lightly coat the cauliflower. If it's too thick, add a few tablespoons of water.

Dip a steamed cauliflower steak into the breading mixture and let the excess drip off. Place in the bowl with the breadcrumbs and roll well, pressing the breadcrumbs into the stacks. Take them out and arrange them on a grid that you have placed over the baking paper. Repeat with the rest of the cauliflower.

Bake for 25-35 minutes, until it starts to pierce easily with a knife and the top is golden and crispy. Remove and cool slightly before serving.

To prepare the mushroom sauce, place a large ceramic nonstick skillet over medium-high heat. Add the onion, mushrooms and garlic powder. Simmer, stirring frequently, for 8-10 minutes or until mushrooms are tender. If necessary, add a little water to the pan to prevent sticking. Add the vegetable broth and coconut aminos (if using) and bring to a simmer. In a separate bowl, combine the unsweetened milk and lettuce and whisk until smooth. Pour into the broth, stirring constantly. Reduce the heat and continue to cook for 4-5 minutes until the sauce thickens. Season with sea salt to taste.

To serve, arrange the leafy greens and cauliflower steaks on plates and pour the sauce over them. Sprinkle with parsley and serve immediately.

Portion for 4 people