Main
Cauliflower Steak
Cauliflower steak with Violife Prosociano and Original Grated?! Wow! We can't imagine a better side or main for today's lunch. Top rated family meal!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 150 g Violife prosociano grated
- 200 g Violife original grated
- 1 medium head of cauliflower
- 100 g flour
- 200 g plant based milk
- 400 g toasted panko
- 1 tbsp italian seasoning
- 1/2 tsp garlic powder
- 1 tsp paprika
- salt and pepper
- 200 g cup marinara sauce
- a handful of parsley leaves only roughly chopped
- Preheat your oven to 180°C.
- Slice your cauliflower into 3cm steaks. Keep the florets that fall off too. Set aside.
- Make the batter by mixing the plant-based milk and the flour in a wide and shallow bowl. Season with salt and pepper.
- In a separate shallow bowl mix together the toasted panko, Italian seasoning, spices and grated Prosociano.
- Dip the cauliflower slices into the batter, allowing any excess batter to drip off and then toss in the panko mixture, coating evenly. Follow this process with the florets as well, making small cauliflower nuggets!
- Place the cauliflower steaks on parchment paper and bake in the oven for 20 minutes. Remove from the oven and top with the marina sauce and Violife Original Grated.
- Place back in the oven for 15 minutes, until the grated Violife melts nicely.
- To serve, garnish with fresh parsley and enjoy!
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