- Serves 2
- Prep in 15 minutes
- Cook in 40 minutes
And oh how so many loathe thee.
But NO MORE (because who can resist a crispy coating?!) Seriously friends no one will turn down this reimagining of our favourite (& yet often over cooked) cruciferous chum.
Take my word for it, or better yet make this yourself & delight in helping to prove me right!
- Plant Powered
- Gluten & Grain Free
- Family Friendly
- High Fibre
For The Cauliflower
1 large or 2 medium cauliflowers
1 cup milk of choice + 1 tablespoon lemon juice
1 cup ground almonds
1/4 cup nutritional yeast
1/2 teaspoon each paprika & garlic powder
Pinch of salt + 1 teaspoon black pepper
For The Purée
2 cups frozen peas
1x 400g butter beans
1 bunch parsley
2 tablespoons tahini
Juice of 1/2 lemon
Mix the milk & lemon juice in a bowl, leave to 1 side for 10 minutes.
Preheat your oven to 210C, line a flat tray (I use silicone mats to stop things sticking).
Cut your cauliflower(s) into 3-4 large steaks & break up any remaining bits into florets. Steam for 5 minutes then pat dry.
Combine the coating ingredients on a plate, dip each steak in your ‘buttermilk’ then into the coating & arrange on your tray. Repeat with the extra bits & bake for 25-35 minutes until golden & crisp.
Meanwhile add your peas to a pan, cover with water & bring to the boil for 2 minutes. Drain & blend with the rest of the purée ingredients until smooth. Season to taste.
Warm the purée in a pan just before serving stirring frequently, then top with your gorgeous steaks & dive in!