Crispy Parmesan Cauliflower Steaks
Oven-baked crispy parmesan-crusted cauliflower steaks served with a zesty avocado and jalapeño dip.
Ingredients
- 1 cauliflower head
- 60ml olive oil
- 2 tablespoons grated parmesan
- 2 garlic cloves
- 1/2 teaspoon each paprika, onion powder and salt
- 1/4 teaspoon chilli flakes
- 50g freshly grated parmesan cheese
- Fresh chives, chopped, to garnish (optional)
- 1 avocado, halved
- 2 spring onions, roughly chopped
- 1/2 lime, juiced
- 1 jalapeño, deseeded and roughly chopped
- 15ml olive oil
- 1 tablespoon grated parmesan (or nutritional yeast)
- 4 tablespoons parsley
- 80ml water
- Salt and pepper, to taste
Instructions
- Preheat the oven to 230°C (210°C fan)/gas mark 8.
- Dry the cauliflower well, then slice in half and slice those halves in half again to create four steaks. Transfer to a baking sheet.
- In a small bowl, whisk together the olive oil, 2 tablespoons grated parmesan, garlic and spices. Brush the steaks with the mixture on all sides.
- Dip one side of each steak into the freshly grated parmesan and place parmesan-side down on the baking sheet.
- Bake for 10 minutes at 230°C, then reduce the temperature to 220°C (200°C fan)/gas mark 7 and bake for a further 20-25 minutes until crispy (timing will vary with the thickness of the steaks).
- Remove from the oven and serve crispy side up, scattered with fresh chives, alongside the avocado dip.
- For the avocado dip, add the avocado, spring onions, lime juice, jalapeño, olive oil, parmesan (or nutritional yeast), parsley and water to a small food processor and blend until smooth. Season to taste and adjust the consistency with more water if needed.