1 cup self-rising flour (gluten-free, use almond or coconut flour)
1 tbsp cornstarch
Spices: ground cumin, coriander, oregano
garlic salt
pepper to taste
Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal
Pasta sauce of choosing
Shredded vegan parmesan
toasted pine nuts
fresh basil
Vegan cream cheese to top
Some truffle or chili oil to the top
Hot honey to serve
Method
Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius.
Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through.
Mix the dipping mixture, dip the steaks, and then place in the crumb mixture.
Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden.
Add the pasta sauce on top and bake for another 5-8 minutes.
Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!)
Photo Gallery
Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!!
