Ingredients:
- 1 head of cauliflower
- ½ cup plant-based milk
- ½ cup gluten free flour of some sort (I like almond flour/meal)
- 1 tsp. corn starch
- 1 tbsp. apple cider vinegar
- ½ cup breadcrumbs (I use gluten free)
- 1 tsp. Tuscan seasonings
- 1 tbsp. grated parmesan cheese
- 1 tbsp. nutritional yeast
Now, I use an organic, no sugar added marinara sauce, but if you’ve got time, you can make the sauce.
Sauce:
- 1 tbsp. olive oil
- 1 small onion finely chopped
- 1.5 cups diced tomatoes
- 1/3 cup vegetable broth (or bone broth)
- 1 tbsp. tomato paste
- 1 tsp. garlic powder
- ½ tsp. smoked paprika
- Small bunch of fresh basil, finely chopped
- Salt & pepper to taste
Preheat oven to about 225 and line baking tray with parchment paper. Cut cauliflower into thick steaks. Combine milk, flour, cornstarch and apple cider until smooth. In a separate bowl, combine breadcrumbs, Tuscan seasonings and parmesan and yeast. Dip each cauliflower steak/piece into the milk mix and then roll/dip both sides into the crumb mixture. Arrange on the baking sheet and bake for 30 minutes. Make the sauce while the cauliflower is baking (bring to a boil and then simmer for 10-15 minutes). Take the steaks out of the oven and top with tomato sauce of choice and sprinkle with cheese. Return to the oven for another 10-15 minutes. Serve warm & enjoy!