Crumbed Cauliflower Steaks with Guacamole and Chimichurri Sauce
Thick cauliflower steaks crumbed in panko breadcrumbs served with a tangy green sauce and creamy Westfalia Guacamole. A delicious vegan meal.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 35 mins |
- Cook Time : 25 mins
2 (400 g) tins butter beans
⅓ C (80 ml) water
1 Tbsp (15 ml) corn flour
salt and pepper
⅓ C (80 ml) cake flour
2 C (500 ml / 140 g) panko crumbs
Westfalia Plain Avocado Oil, for shallow-frying
⅓ C (80 ml / 8 g) fresh coriander
⅓ C (80 ml / 8 g) fresh mint
3 Tbsp (45 ml) fresh chives
2 (8 g) cloves garlic
1 (4 g) green chilli, deseeded
3 Tbsp (45 ml) red wine vinegar
¾ C (180 ml) Westfalia Plain Avocado Oil
salt and pepper
1 x 200 g tub Westfalia Plain Guacamole
handful small/micro basil leaves
Preheat the oven to 190 °C.
Remove the outer leaves of the cauliflowers and trim the stalks. Cut each cauliflower down the centre and cut each half into 1 or 2 steaks that are about 1.5cm thick. The stalk at the base will keep the steaks together. (Tip: Keep the florets that break off or are not held by the stalk for use in another meal).
Drain the butter beans but keep the brine. Set the beans aside. Combine the brine with the water and cornflour and season lightly.
Dust each cauliflower steak in the plain flour. Dip each into the brine liquid and then cover in panko crumbs.
Heat a splash of avocado oil in a pan for shallow-frying and fry the steaks until lightly browned, about 3 minutes per side. Place the steaks onto an oven tray and season lightly. Bake until golden and tender, approximately 15 minutes.
Combine all of the ingredients in a food processor and purée until fine. Season with salt and pepper.
Drizzle the cauliflower steaks with some of the chimichurri sauce and add a sprinkling of pine nuts and the butter beans. Top each portion with a dollop of Westfalia Plain Guacamole and add a few micro basil leaves.
TIP: Leftover cauliflower steaks also make great “burger patties” for vegan burger nights.