Coconut Crusted Cauliflower Steaks with Thai Mushrooms
 
Prep time
Cook time
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Looking for a fancy vegetarian entree? For your next special occasion, try these coconut crusted cauliflower steaks with Thai mushrooms! Tasty and elegant!
Author:
Recipe type: Main
Cuisine: Asian
Serves: 2 servings
Ingredients
  • ½ of a medium cauliflower
  • ¼ cup panko bread crumbs
  • 3 TBS each: cornmeal and unsweetened shredded coconut
  • ¼ tsp each: black pepper, salt, and garlic powder
  • ¼ cup cow's milk or soy milk
  • ½ tsp apple cider vinegar
  • 3 TBS mayo
  • 1 tsp each: Asian style hot sauce and lime juice
  • ½ cup BLENDABELLA Coconut Thai mushrooms
Instructions
  1. Preheat your oven to 400 F.
  2. Cut the cauliflower head in half, and slice a 1 inch thick slab off of the inside of each half to make 2 steaks. Reserve remaining cauliflower for another recipe.
  3. In a shallow dish, mix together panko, cornmeal, shredded coconut, black pepper, salt, and garlic powder.
  4. In another shallow dish, mix together milk of choice, and apple cider vinegar to create a buttermilk.
  5. Bread the cauliflower by coating it in the milk mixture, and then pressing it into the panko mixture on each side. The breading should stick easily without falling off. Place both the breaded cauliflower steaks on a parchment lined baking sheet and bake in the preheated oven for 30 minutes, flipping after 15 minutes.
  6. Meanwhile, create creamy drizzle by mixing together the mayo, Asian style hot sauce, and lime juice. Drizzle over the cooked cauliflower steaks.
  7. Top each steak with ¼ cup BLENDABELLA Coconut Thai mushrooms.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/coconut-crusted-cauliflower-steaks-with-thai-mushrooms/