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Crispy Vegan Cauliflower Steak Recipe with Chimichurri and Roasted Peppers

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A quick and easy vegan cauliflower steak recipe featuring a crispy chickpea flour batter, fresh chimichurri sauce, and smoky roasted red peppers. Perfect for a healthy, flavorful plant-based meal.

Ingredients

Scale
  • 1 large head cauliflower, cut into 3/4-inch thick steaks
  • 1/2 cup chickpea flour
  • 1/2 cup unsweetened plant-based milk (almond or oat milk recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 tablespoons olive oil, plus extra for roasting
  • 2 large red bell peppers, seeded and halved
  • 1/2 cup fresh parsley, packed and finely chopped
  • 1/4 cup fresh cilantro, packed and finely chopped
  • 2 tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
  2. Remove leaves and trim stem of cauliflower so it sits flat. Slice into 3/4-inch thick steaks, about 3-4 slices.
  3. In a bowl, whisk together chickpea flour, plant milk, garlic powder, smoked paprika, salt, and pepper until thick but pourable. Add more milk if needed.
  4. Dip each cauliflower steak into the batter, coating both sides evenly. Let excess drip off and place on baking sheet.
  5. Drizzle or brush 2 tablespoons olive oil over coated steaks. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
  6. Place red pepper halves on a separate baking sheet, drizzle with olive oil, and roast alongside cauliflower for 15-20 minutes until blistered and soft.
  7. In a food processor or bowl, combine parsley, cilantro, minced garlic, red wine vinegar, lemon juice, 1 tablespoon olive oil, red pepper flakes (if using), salt, and pepper. Blend or stir until chunky and well combined.
  8. Remove roasted peppers from oven, cover with plastic wrap for 10 minutes to loosen skins. Peel skins off and slice into strips.
  9. Plate cauliflower steaks, drizzle generously with chimichurri, and top with roasted pepper strips. Add a final drizzle of olive oil and extra fresh herbs if desired.

Notes

If batter is too runny, refrigerate for 5 minutes to thicken. Flip cauliflower steaks gently with a thin spatula to prevent breakage. Cover roasted peppers after cooking to loosen skins for easy peeling. Use high-quality extra virgin olive oil for best flavor. Can be grilled instead of roasted for a smoky char.

Nutrition

Keywords: vegan cauliflower steak, chimichurri sauce, roasted peppers, plant-based meal, healthy vegan recipe, chickpea flour batter, gluten-free vegan

Find it online: https://tastypierecipes.com/crispy-vegan-cauliflower-steak-recipe-with-chimichurri-and-roasted-peppers-for-easy-healthy-meals/