Quinoa Crusted Cauliflower Steaks
Cauliflower steaks are a delightful and satisfying vegetarian dish that offers a unique twist on traditional steak dinners. These hearty cauliflower slices have a crispy and flavorful quinoa crust and are topped with a luscious marinara sauce, crumbled goat cheese, and fresh basil. Enjoy a meatless meal that is both delicious and visually appealing!
— Constant Cookbook
Ingredients
- 1 large head cauliflower
- 2 large eggs
- 1/4 cup heavy cream*
- 1/2 cup quinoa flour (about 1/3 cup quinoa ground in a blender)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons olive oil, divided
- 2-3 cups of your favorite marinara sauce (Homemade Flour includes a tomato sauce recipe)
- 1-2 ounces goat cheese, crumbled
- 1-3 tablespoons fresh basil, julienned
Instructions
- Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper.
- Using a blender, pulse quinoa until a it becomes a light flour. Set aside.
- To make the steaks
- Strip away any excess greens on the head of the cauliflower. With the stem side down on the cutting board, cut two 1/2 inch thick steaks from the center of the cauliflower, reserving florets as they fall off.
- In a shallow dish, whisk together the eggs and cream. In a separate shallow dish, combine the quinoa flour, salt, and pepper. Coat the cauliflower steaks in the egg mixture, then carefully transfer to the quinoa mixture and coat, Repeat the process, coating with egg and quinoa flour one more time to create a double crust.
- Heat half of the olive oil over medium low heat in a skillet big enough to hold one cauliflower steak. Fry the steak for 3-4 minutes on each side, until browned and crispy. Transfer the steak to the prepared baking sheet. Heat the other half of the olive oil and repeat with the second steak. Bake the steaks for 15 minutes, until tender.
- Serve the steaks with marinara sauce, topped with goat cheese and basil.
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