Vegan Parmesan Crusted Cauliflower Steaks

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Vegan Parmesan Crusted Cauliflower Steaks are a healthy plant based dinner that is easy to make, loaded with parmesan flavor, and roasted to tender perfection. This plant based recipe is ready to eat in less than 45 minutes, making it a great weeknight vegan meal.

vegan parmesan cauliflower recipe

My favorite part of these plant based cauliflower steaks is the breading. It reminds me of Shake-N-Bake, but way better! The breading is a blend of my Vegan Almond Parmesan (recipe below), breadcrumbs (I usually use the gluten-free Rice Crumbs from Trader Joe’s), tapioca starch, and nutritional yeast. This combination creates a mouthwatering flavor and texture that was made for cauliflower! 

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Making cauliflower steaks is super easy. However, you will have to accept that much of the cauliflower will end up as florets. You will likely only get two or three “steaks” from each head of cauliflower. That is just the way it is! Feel free to batter and bake the florets with the steaks or use them in another recipe such as Cauliflower “Fish” Tacos, or Buffalo Cauliflower Wings

how to make vegan roasted cauliflower

How to Make Cauliflower Steaks

Depending on the size of your cauliflower, this process may need adjusting. But generally, aim to make each steak 1-inch thick and it will need a good portion of the stem on it to hold together. 

  1. Trim the leaves and most of the stem from the cauliflower. Don’t trim the stem past the point where the florets start, or the steaks will not hold together.
  2. Cut the cauliflower head in half down the center of the stem, then cut each half into halves again. Each end will end up as florets, and each center slice will be a steak. Make each steak about 1-inch thick, if you can.
  3. Batter and bread the steaks for baking or frying. You can also marinade them for grilling. 

Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!

how to make breaded roasted cauliflower

If you’ve read a few of my recipe posts, you may have heard that cauliflower is one of my favorite foods. My website has many cauliflower recipes, but the fun part is that they are all so different. Cauliflower is such a versatile vegetable, which is why I love it so darn much! This super veggie is packed with nutrition too, so why not love it?

If you love cauliflower too or are just curious about trying new recipes, make sure to give these ones a try: 

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vegan plant based parmesan roasted cauliflower recipe

So far, this is one of my favorite vegan cauliflower recipes. The cheesy flavor and crisp texture of the parmesan crust, complemented with the tender moist cauliflower slices make these plant based cauli-steaks irresistible! 

Give this vegan dinner recipe a try and tag me in your social media post! I would love to see it =] 

Hungry for more delicious vegan recipes? Rooted is full of healthy, mouthwatering vegan recipes that anyone can make and everyone will love! Check it out!

vegan parmesan crusted cauliflower steaks
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vegan plant based parmesan roasted cauliflower recipe

Vegan Parmesan Crusted Cauliflower


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  • Author: Rooty Fruity Vegan
  • Total Time: 45 minutes

Description

Vegan Parmesan Crusted Cauliflower is a nutritious plant based entrée with perfectly textured breading, plenty of parmesan flavor, and is easy to make. What more could you ask for?


Ingredients

Scale

For the Almond Parmesan

  • 1 1/2 cups raw almonds
  • 3 TBSP nutritional yeast
  • 2 tsp garlic powder
  • 1 tsp salt

For the Cauliflower

  • 1 large or 2 small cauliflower heads
  • 1/4 cup chickpea flour
  • 1/2 cup non-dairy unsweetened milk (I used oatmilk)
  • 1 TBSP olive oil
  • 1/2 cup Almond Parmesan (above)
  • 1/4 cup breadcrumbs
  • 2 TBSP tapioca or corn starch
  • 1 TBSP nutritional yeast

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. 
  2. Prepare the Almond Parmesan by pulsing the almonds, nutritional yeast garlic powder, and salt in a food processor until well combined and the texture resembles a coarse flour. Do not over blend, or it will start to stick together like nut butter.
  3.  Trim the leaves and some of the stem from the cauliflower. Don’t trim the stem past the point where the florets start, or the steaks will fall apart.
  4.  Cut the cauliflower head in half, then cut each half into halves again. The outer edges will not make a “steak”, but florets instead. Aim to make each steak about 1-inch thick. Depending on the size of your cauliflower(s), you may end up with more/less than 4 steaks. You will be left with florets, which you can also batter and bake with the steaks, or save for a future recipe.
  5. In a shallow dish or wide bowl, whisk together the chickpea flour, non-dairy milk, and olive oil, set this batter aside.
  6. In a separate wide bowl or dish, make the breading by mixing the Almond Parmesan, breadcrumbs, tapioca starch, and nutritional yeast. 
  7. One at a time, dip each side of a cauliflower steak into the batter, then into the breading. Make sure each side is well coated. Then place the steaks on a lined baking sheet. 
  8. Bake the breaded cauliflower steaks at 425 degrees Fahrenheit for 20-30 minutes. Cooking time may vary depending on the thickness and size of your cauliflower steaks. Once they are fork-tender, set the oven to broil for 3-5 minutes to brown the steaks (optional).
  • Prep Time: 15
  • Cook Time: 30

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