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Mustard-Crusted Cauliflower Steaks

by Roxy Pope & Ben Pook from EASY by SO VEGAN

If you're looking for meat-free recipe inspiration, make sure to bookmark this hearty recipe from So Vegan featuring chunky mustard-breaded cauliflower steaks served with new potatoes and spinach.

From the book

Roxy Pope & Ben Pook, So Vegan

Introduction

Our diet growing up was mostly based on a simple principle: meat and two veg. Things have moved on a lot from then, but the truth is part of us still misses the simplicity of roasting something and serving it alongside veggies. So step forward our cauliflower steaks, which we roast with a panko and mustard crumb and serve with potatoes and wilted spinach. Simple food at its best!

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Ingredients

1 cauliflower
olive oil
salt + pepper
400g new potatoes
1 tbsp wholegrain mustard
4 tbsp panko breadcrumbs
300g baby spinach
A small handful of fresh dill (10g), chopped
100g vegan yoghurt (we use oat Greek style)
½ a lemon, sliced into wedges

Method

Preheat the oven to 200°C fan/220°C/gas 7 and line a large baking tray with baking paper. Remove the leaves from the cauliflower and slice the head down the middle. Cut a 2cm thick steak from each half of the head so you have two steaks (save the rest for another time), then transfer the steaks to the baking tray. Drizzle both sides with olive oil and season with salt and pepper, then bake for 10 minutes.

Meanwhile, put the potatoes into a large saucepan and cover with cold water. Add a pinch of salt, bring to the boil and cook for 10–15 minutes or until tender, then drain and set aside.

In a small bowl combine the mustard with the breadcrumbs, 1 tablespoon of olive oil and small pinches of salt and pepper. Remove the cauliflower from the oven, flip over the steaks and spoon the crumb mixture over the top of each steak, then return them to the oven for another 10 minutes.

Put the spinach into a large frying pan and cook over a low heat until it has wilted. Combine the dill and yoghurt in a small bowl. To serve, put the cauliflower steaks on plates alongside the potatoes, spinach, yoghurt and lemon wedges.

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