YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Steaks with Herb-Roasted Mushrooms
Enjoy a hearty plant-forward dish featuring thick-cut crispy cauliflower steaks, roasted with a light almond flour crust and served alongside herb-roasted mushrooms, protein-boost chickpeas, and marinated tofu. This meal is a perfect blend of textures and flavors, delivering a satisfying crunch and savory notes with each bite.
INGREDIENTS
1 medium Cauliflower (approx. 300g)
1.5 cups Mushrooms (150g)
30g Almond Flour
1 large Egg
0.5 cup Chickpeas (82g)
100g Firm Tofu
1 tbsp Olive Oil
2 tbsp Fresh Herbs (Rosemary & Thyme)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Slice the cauliflower into 1-inch thick ‘steaks’ by cutting through the core. Reserve any loose florets for another use if desired.
In a shallow bowl, whisk the egg. In another bowl, add the almond flour with a pinch of salt and pepper.
Dip each cauliflower steak first in the egg, then dredge in almond flour to form a light coating.
Place the coated cauliflower steaks on the baking sheet. Drizzle lightly with half of the olive oil and season with salt and pepper.
On a separate baking tray, combine the mushrooms, chickpeas, and cubed tofu. Drizzle with the remaining olive oil, add the fresh herbs, and season with salt and pepper.
Place both trays in the oven. Roast the mushrooms, chickpeas, and tofu for about 20 minutes, stirring halfway through, until the mushrooms are tender and the tofu starts to golden. Roast the cauliflower steaks for about 25 minutes, flipping halfway to ensure even crisping.
Once done, plate a cauliflower steak alongside a serving of the herb-roasted mushrooms, chickpeas, and tofu. Garnish with additional fresh herbs if desired.
Enjoy this savory, protein-rich dish as a fulfilling lunch or dinner option.