BBQ Cauliflower “Steaks”
I had some leftover homemade barbecue sauce from a batch that I made to associate with some baked kidney bean and rice balls (coming quickly to the blog). And since I had my eye on these delicious wanting cauliflower “steaks” ever since I obtained a duplicate of Fuss-Free Vegan by Sam Turnbull, I had simply sufficient barbecue sauce left to strive them. I’m glad that I did! They’re actually addictive. Roasted in a flour and cornmeal batter to provide the “steaks” a frivolously crunchy texture after which brushed with the barbecue sauce, they slightly jogged my memory of the roasted cauliflower bites with sriracha sauce that I’m particularly keen on, serving them up on multiple event. If you want, you might make this recipe by reducing the cauliflower into smaller bites, slightly than the massive items that I attempted and fairly loved. Both manner, you would possibly be in for a deal with. They’re stunning filling and might be served as an appetizer, particularly if reduce into smaller bites, or as a facet for any variety of meals.
BBQ Cauliflower “Steaks”Recipe by Lisa Turner
Adapted from Fuss-Free Vegan: one hundred and one On an everyday basis Consolation Meals Favorites, Veganized
Published on April 23, 2018
Cauliflower “steaks” roasted in a seasoned batter and coated with tangy, smoky and candy home made barbecue sauce
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1 medium cauliflower1 cup almond milk or different non-dairy milk3/4 cup spelt flour or unbleached white flour1/3 cup yellow cornmeal1 tablespoon dietary yeast1 tablespoon maple syrup or honey1 tablespoon dried basil1 clove garlic, minced or crushed2 teaspoons smoked paprika1/2 teaspoon onion powder1/2 teaspoon sea salt, or to taste1/3 cup vegan barbecue sauce or extra as desired, for brushing the cauliflowerdried oregano, for garnishInstructions:
Line a baking sheet with parchment paper and preheat an oven to 450.
Leave the leaves and stem on the cauliflower and reduce into 1-inch thick slices, leading to about 5 to six massive steaks. Take away the leaves and the ends of the stems. Any florets that fall off might be thrown into the batter.
In a big casserole dish, whisk collectively the entire substances besides the barbecue sauce and oregano till you’ve got a thick batter. Gently dip and coat the cauliflower steaks into combination, ensuring to coat either side. Switch to the ready baking sheet together with any smaller ones which have been tossed into the batter.
Bake for 20 to 25 minutes till the cauliflower is fork tender and the batter turns golden brown. Take away from the oven and brush the tops and sides generously with the barbecue sauce. Return to the oven and bake for an additional 10 to fifteen minutes. The barbecue sauce must be sticky and simply starting to blacken a bit on the edges.
Gently take away from the parchment paper, garnish with a scattering of dried oregano, and serve hot.
Makes 5 to six “steaks”
Other appetizers to get pleasure from from Lisa’s Kitchen:
Coleslaw Bites with Jalapeo Dip
Potato Patties Full of Spiced Inexperienced Peas
Baked Mini Vegetable Chickpea Samosas
Herbed Marinated Mushrooms