Platter of Cashew Crusted Cauliflower Steaks with lemon, mint, and a red onion date relish

Cashew-Crusted Cauliflower Steaks | Minimalist Baker Recipes


Platter of Cashew Crusted Cauliflower Steaks with lemon, mint, and a red onion date relish

Friends, put everything you know about cauliflower steak behind you. We’re entering a new era: the era of the CRISPY, COATED, BAKED cauliflower steak!

Not only is this recipe incredibly flavorful, colorful, and satisfying, but it also requires just 10 basic ingredients! Let me show you how it’s done.

Metal tray filled with ingredients for making our Vegan Crusted Cauliflower Steaks recipe

The base for this recipe is raw cashews blended into a meal with arrowroot starch. For spices we went for sea salt, garlic powder, smoked paprika, cayenne, and curry powder. And this combination coats the cauliflower “steaks” in the most beautiful, bright-orange way!

Food processor with cashews and spices for making the coating for our Crusted Cauliflower Steaks recipe

Before dipping our “steaks” in the crust mixture, we must steam the cauliflower until it’s just barely tender, but not quite cooked. This helps ensure the cauliflower is done in the center by the time it crisps on the outside.

Coating cauliflower in a bowl of dairy-free milk before dipping in crust batter

After a quick dredge in an almond “buttermilk” mixture, it’s time to coat (and I mean COAT) your “steaks” in this gorgeous crust. Swoon!

Just a light drizzle of oil before baking, and we’re practically there!

Cauliflower steak in a bowl of cashew breading

Baking sheet and cooling rack filled with Cashew Crusted Cauliflower Steaks

We hope you LOVE these cauliflower “steaks”! They’re:

Crispy on the outside
Tender on the inside
INCREDIBLY flavorful
& SO Delicious

This would make the PERFECT plant-based entrée (or side), especially when served on top of a healthy dollop of hummus with a simple date-lemon relish (major flavor boost!). These were so satisfying, but we were still shocked to learn that each “steak” boasts more than 13 grams of protein!

Into cauliflower? Try our Shawarma Roasted Cauliflower Steaks, The Best Whole Roasted Cauliflower, Cauliflower Banh Mi Sandwich, Spicy Red Curry Cauliflower Wings, and these Peanut Butter Banana Green Smoothie Bowls (yes to cauliflower in a smoothie).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter and plate of gluten-free vegan Cauliflower Steaks made with a cashew-based breading

Cashew-Crusted Cauliflower “Steak”

INCREDIBLE Cashew-Crusted Cauliflower “Steak”! 10 ingredients, flavorful, crisp on the outside, tender on the inside. A delicious side or entrée with plenty of protein!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings: 4 (Servings)


Main Course


Gluten-Free, Mediterranean-Inspired, Vegan

Freezer Friendly


Does it keep?

3-4 Days



  • 1
    head cauliflower
    (or sub 2 small for 1 large)


  • 1 ½
    raw cashews
    (or sub other nut, such as pistachios or almonds, though we haven’t tested and can’t guarantee the results)
  • 1
    sea salt
    (plus more to season cauliflower before coating)
  • 1/4
    cayenne pepper
  • 3/4
    garlic powder
  • 1 ½
    curry powder
  • 1 ½
    smoked paprika
  • 3
    arrowroot or cornstarch
  • 1-2
    avocado oil
    (if avoiding oil, omit)

FOR SERVING optional

  • Date-lemon relish*
  • Hummus
    (or another favorite dip)
  • Fresh mint


  1. Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.

  2. TO CUT “STEAKS,” trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the “steaks” together.

  3. Flip the cauliflower stem-side down and visually map out how many “steaks” you hope to get. With a large head of cauliflower, I aim for 3 large “steaks,” and know there’ll be enough remaining pieces to constitute another “steak.” It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you’ll slice (cut with the stalks instead of against them). But it’s very common for the end pieces to crumble, so just do your best to get 3 even “steaks” and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.

  4. Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower “steaks,” cover, and steam for 4-5 minutes to partially cook. This will soften the “steaks” to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.

  5. In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.

  6. Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
  7. Dip the slightly steamed cauliflower “steaks” in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.

  8. Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up (optional, but recommended).

  9. Bake for 25-35 minutes, or until the cauliflower “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.

  10. Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) and top with cauliflower “steak” and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.

  11. Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.


*To make date lemon relish, mix 3 pitted, chopped medjool dates + 2 Tbsp (30 ml) lemon juice + 1 Tbsp finely chopped onion or shallot in a small dish and stir.
*Nutrition information is a rough estimate calculated with lesser amount of avocado oil and without optional ingredients.
*Inspired by the Pistachio-Crusted Cauliflower Steak at Picnik in Austin, Texas.

Nutrition Per Serving (1 of 4 servings)

  • Calories: 386
  • Fat: 26g
  • Saturated fat: 4.4g
  • Sodium: 697mg
  • Potassium: 1008mg
  • Carbohydrates: 31.8g
  • Fiber: 6.5g
  • Sugar: 7g
  • Protein: 13.4g

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