Cauliflower Parmesan Steaks
Recipe created by: Carleigh Bodrug
Enjoy these cauliflower steaks made with tomato sauce and cashew cheese for a vegan friendly twist on classic parm. When possible, consider cooking with organically grown and responsibly raised ingredients to benefit the quality of your meal and the health of our planet.
- Serves: 4
- From Start To Finish: 45 Minutes
Ingredients
- 1 large head cauliflower, sliced into four 1 inch wide steaks
- For the breadcrumbs:
- 2 cups breadcrumbs
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- For the cashew cheese:
- 1 cup raw cashews, soaked in water overnight or boiled for 15 minutes
- 1/2 cup unsweetened coconut yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 cup unsweetened almond milk, more as needed
- 1 cup Take Root Organics™ Tomato Sauce
- 1/4 cup fresh basil
Directions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- In a shallow bowl, combine the breadcrumbs with paprika, garlic powder and dried basil.
- Prepare a steamer pot with 1 and 1/2 inches of water over medium heat. Once simmering, add the cauliflower steaks two at a time, and steam for 5 minutes, until partially cooked.
- Once the steaks are safe to handle, dip them into the breadcrumbs, fully coating the cauliflower on all sides. Transfer to the baking sheet, and bake for 15 minutes.
- In the meantime, prepare the cashew “cheese”. In a high speed blender, combine the cashews, yogurt, apple cider vinegar, cornstarch, garlic powder, salt and almond milk until smooth, adding more milk as needed to thin.
- Remove the cauliflower steaks from the oven, and add a heaping spoonful of tomato sauce on each steak, up to 4 tablespoons per.
- Following the tomato sauce, spoon the “cashew cheese” over top of the sauce to your desired amount.
- Place back in the oven for 15 minutes, on broil for the last two to make the cheese melty. Finish with fresh basil.
