Crispy Cauliflower ‘Steaks’ with a Homemade Tomato Sauce

Servings: Serves: 4

Nutritional Information:

Per serving (506g)

Calories 397, Fat 6.4g, Saturates 1g, Carbohydrate 92g, Sugars 11g, Fibre 8g, Protein 16g, Salt 1.8g


For the cauliflower 'steak'

For the homemade tomato sauce



Preheat the oven to 200°C/400°C/ Gas 6. Whisk together the soya milk and apple cider vinegar and leave for 10 minutes, to create a buttermilk.


In a large mixing bowl, sift together the flour and cornflour, then whisk in the garlic powder, nutritional yeast, salt and pepper. Pour the buttermilk mix into the dry ingredients. Whisk to fully combine and create a wet batter.


Put the panko breadcrumbs in a separate bowl. Dip each cauliflower steak into the wet batter, coating it completely before letting any excess drip off. Then place each steak into the bowl of panko breadcrumbs, ensuring all sides are evenly covered with the crumbs.


Cook the steaks in the oven for around 40-50 minutes until cooked through and tender.


While the steaks are cooking, make the tomato sauce. Score the bottom of the plum tomatoes with a knife, then leave them in boiling water for 20 minutes or until the skins are peeling away. Remove all the skin from the tomatoes, chop them into chunks and set aside.


To a pan over a medium heat, add the oil and fry the onion for a few minutes until translucent, then add the garlic and fry for a little longer. To this, add the peeled and chopped plum tomatoes, tomato purée, sugar, and herbs, and season with salt and pepper. Simmer for around 20 minutes then set aside.


When the steaks are cooked, remove them from oven. Serve them with a fresh salad or new potatoes and a generous dollop of the tomato sauce.


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