Sesame Crust Cauliflower Steaks
Tender on the inside, but crispy on the outside, these cauliflower steaks are super tasty. They're served with a lime, soy sauce and sweet chilli dressing, they can be made ahead – and they can be made ahead, frozen and cooked when ready to eat
Substitute:
- No lime juice? Swap for lemon juice.
- No eggs? Use plant based milk instead.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
1 cauliflower
2 eggs (or plant based milk)
5 tbsp panko breadcrumbs
5 tbsp sesame seeds
olive oil
salt & pepper
For the sauce:
2 tbsp lime juice
2 tbsp soy sauce
2 tbsp Sweet chilli sauce
Recipe:
Preheat the oven to 180 C/160 fan/gas mark 4 and line a baking tray. Cut the cauliflower leaves out and set aside for now. Cut the cauliflower through the core into 4 steaks.
Break the eggs into a large bowl and mix in 1 tbsp of water. Dip the cauliflower into the egg mixture until coated on both sides.
Add the breadcrumbs, sesame seeds, and a pinch of salt and pepper to another bowl. Now dip the cauliflower steaks into the sesame seeds until coated on each side.
Drizzle the lined oven tray with olive oil and put the cauliflower steaks on top. Drizzle more oil over the cauliflower steaks and bake for 30-35 minutes.
Toss the cauliflower leaves in olive oil and season with salt and pepper. Lay them on a baking dish and bake for 5 minutes.
In a small bowl, combine the lime juice, soy sauce and sweet chilli sauce.
Serve the cauliflower steaks with the roasted cauliflower leaves and a generous drizzle of the sauce.
Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days. You can freeze the cauliflower steaks (uncooked) and bake them when ready to eat.
Leftovers
Serve the leftovers with a marinara tomato sauce and lentils.
