Sous Vide Cauliflower Steaks
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Ingredients for 1
1 head cauliflower
¼ cup all-purpose flour
¼ cup cold vegan milk
¼ teaspoon salt
¼ cup panko bread crumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
Set your Anova Sous Vide Precision Cooker to 185ºF / 85.0ºC
First, trim the leaves and stems from the cauliflower. Leave the center of the stem - this what holds the cauliflower steaks together. Cut cauliflower head into 1-inch thick steaks.
Place cauliflower steaks into a bag. If more than one, add in a single layer. Sous vide at 185F degrees for 1 hour.
Using tongs, carefully remove the cauliflower steaks from the water bath.
In a shallow bowl or plate, combine bread crumbs, garlic powder, smoked paprika, and salt. In another large bowl, combine the flour and vegan milk. Whisk until smooth.
Carefully and evenly coat the cauliflower steak into the flour and milk batter first. Tap off excess batter. Then, dip the steak into panko mix.
Heat a small non-stick pan or cast-iron skillet over medium-high heat. Add oil to about ¼ inch high. Fry cauliflower steak in a skillet for about 1-2 minutes on each side, until golden.