Cashew Cauliflower Chicken
Crispy, zesty cauliflower “chicken”
INGREDIENTS
• 1 Large Head Cauliflower
• 1 Cup Nut Milk, Unsweetened
• 1 Tbsp. Lemon Juice
• 1 Cup Raw Cashews
• ¾ Tsp. Garlic Powder
• 3 Tbsp. Arrowroot Powder
• 1 Tbsp. Olive Oil
• 2 Tsp. Paprika
• Sea Salt to Taste
HOW TO MAKE IT
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- TO CUT “Chicken,” trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the “chicken” together.
- Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower “chicken,” cover, and steam for 4-5 minutes to partially cook. This will soften the “chicken” to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.
- In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.
- Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
- Dip the slightly steamed cauliflower “chicken” in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.
- Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little olive oil to help them crisp up (optional but recommended).
- Bake for 25-35 minutes, or until the cauliflower “chicken” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
