Baked Chicken-Fried Cauliflower Steaks

  • SERVING SIZE   169 g   ( ) 
  • 1 medium head cauliflower (about 1.5 lbs. total)
  • ½ cup mayonnaise
  • ⅓ cup non-dairy milk such as rice or almond milk
  • 1 cup Cambrooke Chicken Patty Mix, Seafood Patty Mix or Breadcrumbs
  • ½ teaspoon paprika
  • Salt & pepper to taste, if desired
  • Cooking spray or oil
  • Preheat oven to 400 degrees.
  • Stand the cauliflower head, core side down (do not core) and cut into 1-inch-thick steaks.
  • In a baking dish, whisk mayonnaise and non-dairy milk to a smooth emulsion. In another baking dish, mix the Patty Mix or Breadcrumbs, paprika, salt & pepper.
  • Dip each cauliflower piece into the mayonnaise-milk mixture, then coat with the Patty Mix or Breadcrumb mixture, pressing to adhere. Transfer to a lightly oiled baking sheet and spritz with cooking spray or oil.
  • Bake until the coating is golden, and the cauliflower is tender when pierced with a fork, About 25 to 30 minutes.
  • Serve with your favorite dipping sauce.
  • SUGGESTION: From Lynn - mist olive oil from a spray bottle.
  • NOTES: The nutrition information is based on use of rice milk and Chicken Patty Mix.
Per Recipe Per Serving
Protein, g 16 2.7
Calories 1500 250
Nutrition Facts Panel