Tuesday, May 01, 2012

Scraps and Snippets ~ Maple Mustard Glazed Cauliflower Steak ~

This cauliflower steak has a meaty, knife-ready texture and great taste. If you are a honey mustard fan you might want to give it a shot. 

Maple Mustard Glazed Cauliflower Steak

Preheat oven to 425

1 head cauliflower sliced from top to stem into 4 or 5 1/2 inch steaks (Note: You will probably only get 4 good steaks, both times I've made this there is a lot of crumbling and the outside pieces tend to fall apart. Use the leftovers bits like the end pieces or smaller pieces as nuggets, or save for another recipe. You will probably also have other bits left over that will be too small to use so save those for another recipe.)
1 Cup flour 

3/4 Cup water (plus maybe a bit more, you want a batter about like pancake batter texturewise.)
1 1/2 tsp garlic powder
1/2 tsp salt
1 TBSP of the Maple Mustard Sauce

Maple Mustard Sauce (Mix all together in a small bowl and set aside until needed. Use 1 TBSP for breading batter)

3 TBSP vegan Worcestershire sauce
3 TBSP mustard of choice
3 TBSP red wine vinegar
1 TBSP maple syrup

Mix flour. water, garlic powder, salt and 1 TBSP of Maple Mustard Sauce together in a shallow bowl or cake pan. (You will be dipping)

Prepare a 9 x 13 or cookie pan with oil or parchment paper. 

Dip each cauliflower "steak" or nugget into the breading batter.  When fully covered, lay each piece on the parchment paper or in the greased pan.

Place in oven and bake at 425 for 20 minutes. At the mid way point turn pieces over and continue baking.
When the crust is firm to touch, remove from oven.
Liberally coat all the exposed side of the pieces with 1/2 the Maple Mustard Sauce. Place back in the oven for 5 minutes. Remove and turn over and baste the other side with the sauce and put back in the oven for 5 minutes.