This cauliflower is date night worthy! Tender cauliflower is breaded and baked until crisp, then served over pasta with a light marinara sauce. Light some candles and turn down the lights for this delicious dinner!
2 large heads cauliflower
¼ cup raw cashews, soaked in water 20 minutes, drained and rinsed
½ cup unsweetened plain plant milk
1 tsp onion powder
1 tsp garlic powder
1 cup whole wheat panko bread crumbs
¼ cup nutritional yeast
1 tsp dried basil
½ tsp dried oregano
½ tsp dried parsley
½ tsp salt
¼ tsp black pepper
Hot cooked pasta
Preheat oven to 450°. Line a baking sheet with parchment or a silicon mat. Set aside.
Trim leaves from cauliflowers, but leave stem intact. Cut two 1 ½ inch-thick slices from the center of each head. Use the remaining pieces for another recipe.
Place slices carefully in large pot, cover with water and bring to boil. Cook 3 minutes, drain and cool.
Meanwhile, combine cashews, plant milk, onion powder and garlic powder in blender until smooth. Pour into a wide, shallow dish and set aside.
In another dish, combine panko, nutritional yeast, basil, oregano, parsley, salt and pepper.
Dip cauliflower in cashew cream then in the panko, making sure to coat all surfaces. Place onto prepared baking sheet and repeat with other pieces.
Bake 20 minutes, flip and bake for 20 more or until cauliflower is golden brown. Top with alfredo or marinara sauce and serve with pasta.
1 24-oz can crushed tomatoes
½ tsp garlic powder
½ tsp onion powder
½ tsp dry basil
Pinch red pepper flakes
2 TBSP nutritional yeast
Pinch organic or coconut sugar
Combine all in small saucepan and cook over medium heat until hot, about 5 minutes.
Plant Chef Club Tip:
You can pre-blanch the cauliflower steaks and chill until you are ready to bake them. The breading components can also be prepared ahead, as well as the marinara sauce.
We use this marinara for everything, from sandwiches to pasta and lasagne-it's super easy and really tasty.