Cauliflower Kiev Steaks
A healthy and delicious twist on the classic Chicken Kiev, using cauliflower steaks for a vegetarian-friendly option.
Equipment
- 1 Large pot
- 1 Baking Sheet
- 1 Food Processor or Blender
- 1 Large skillet
Ingredients
Cauliflower Steaks
- 1 head cauliflower cut into 2 thick steaks, reserve florets
- 2 tablespoons olive oil for drizzling
- Salt and pepper to taste
Garlic Butter Filling
- 0.5 cup plant-based butter softened
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice freshly squeezed
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Breadcrumb Coating
- 1 cup panko breadcrumbs
- 0.25 cup nutritional yeast (for cheesy flavor)
- 2 tablespoons olive oil
- 0.25 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C). Drizzle cauliflower steaks with olive oil, salt, and pepper. Bake for 20 minutes, flipping halfway through, until tender.
- In a small bowl, combine softened plant-based butter, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix well.
- In a shallow dish, combine panko breadcrumbs, nutritional yeast, olive oil, and garlic powder. Mix until well combined.
- Carefully spread half of the garlic butter mixture over one side of each cauliflower steak. Gently press the buttered side into the breadcrumb mixture to coat evenly.
- Heat a large skillet over medium heat. Carefully place the breadcrumb-coated cauliflower steaks into the skillet and cook for 5-7 minutes per side, or until golden brown and heated through. You can also put it back into the oven at 350 to let the inside cook without burning the outside.
- Serve immediately and enjoy the best damn cauliflower kiev steaks you have ever eaten!
Notes
For a richer flavor, consider adding a pinch of smoked paprika to the breadcrumb mixture.