Vegan Polenta Cauliflower Steaks are crunchy, cheesy (from the nutritional yeast) and dairy free!
These cauliflower steaks make every vegan I know smile!
The tangy salsa verde that I serve them with harnesses all the power of the English summer herbs.
If you want an additional hit of salty protein then add some anchovies, but for a vegan version leave them out and add a sprinkle of salt instead.
The salsa is equally good with fish or leftover veggies, and it really comes to life with a sprinkle of black pepper.
This recipe serves 2 as a main dish or 4 as a side dish.
Vegan Polenta Cauliflower Steaks Ingredients
- 1 large cauliflower
- 6 tbsp coconut oil (I’ve used Lucy Bee Coconut Oil)
- 4 tbsps polenta
- 2 tbsp nutritional yeast
- Salt and freshly ground black pepper
- A large handful of fresh parsley
- A large handful of fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 small clove of garlic
- Freshly ground black pepper
Vegan Polenta Cauliflower Steaks Method
- Preheat the oven to 200C/GM 6.
- To make the salsa, place the parsley, basil, olive oil, lemon juice, garlic and black pepper into a food processor or blender and blitz until smooth.
- Spoon the mixture into a bowl and chill until ready to serve.
- Wash and trim the cauliflower.
- Cut it into one inch thick slices (depending on the size of your cauliflower you should get 4 steaks out of it)
- Place the cauliflower slices onto a large baking tray and drizzle over three tablespoons of the coconut oil.
- Rub it into the slices so they are well covered.
- The sprinkle over 2 tbsps of the polenta and 1 tbsp of the nutritional yeast.
- Make sure that the cauliflower is evenly covered.
- Season then turn the steaks over and repeat the above steps.
- Roast in the oven for 20 minutes, then turn the steaks over and return to the oven for another 10 minutes.
- They should be crunchy and golden on the outside with a little bit of a bite in the middle.
Serve with the salsa verde.
Delicious!
