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They are vegan, gluten-free, crispy, and delicious!

These oven-roasted cauliflower steaks with a gluten-free breading are a great side dish or entrée. This healthy recipe is fairly easy to make, low-carb, and vegan. Serve with a creamy cashew tahini dip.

HOW TO CUT CAULIFLOWER STEAKS?
* First, remove the leaves and trim off the bottom part of the stem.
* With a large knife, cut the cauliflower lengthwise through the center into thick slices (about 1 1/2-inch resp. 4 cm thick).
* Depending on the thickness of the stem you might get 2 or 3 cauliflower “steaks”.
* No need to throw away the cauliflower florets which aren’t connected to the stem, use them as well to make mini cauliflower “steaks” or rather cauliflower “wings” or “nuggets”.

Servings 4
Calories: 175kcal
Author: Michaela Vais

Total Cook time 50 mins

Ingredients
* 2 medium-large heads of cauliflower
Marinade
* 2 tbsp oil
* 2 tbsp soy sauce (gluten-free if needed)
* 1 tbsp balsamic vinegar
* 1/2 tbsp maple syrup
* 3/4 tsp ground cumin
* 1/2 tsp smoked paprika
* Salt and pepper to taste
* Pinch of cayenne pepper (optional)
Breading
* 1/2 cup chickpea flour (60 g)
* 3 tbsp nutritional yeast flakes
* 1 tsp paprika
* 1/2 tsp smoked paprika
* Salt and pepper

Instructions
* 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.

* 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”.

* 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.

* In a small bowl mix together soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt and pepper to taste.
* Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

* Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.

* Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).

* Dip the cauliflower steaks in the breading and coat from all sides.
* Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.

* 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!


Notes
Cashew Tahini Dip:
 

* 1 tbsp tahini
* 1 tbsp cashew butter
* 1-2 tbsp or more water (to thin out)
* 1 tbsp lime juice or lemon juice
* 1 tsp maple syrup or agave syrup
* 1/2 tsp onion powder
* 1/4 tsp garlic powder
* 1/8 tsp ground cumin (optional)
* 1/2 tsp hot sauce (optional)
* Salt and pepper to taste
 

Mix the ingredients for the dip in a small bowl with a whisk until creamy. If needed, add more water to thin out.