Almond Crusted Cauliflower Steaks With Mango Cabbage Slaw

By Crissie Mergogey


Cauliflower Steaks

  • 1 large cauliflower
  • 1 cup almonds
  • 1/2 cup panko breadcrumbs
  • 1/4 cup flour
  • 1/2 cup milk
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp salt

Mango Cabbage Slaw

  • 2 Tbsp milk
  • 1 Tbsp maple syrup
  • 2 Tsp apple cider vinegar
  • Salt and pepper to taste
  • 1 cup shredded cabbage
  • 1/2 cup thin sliced mango
  • 1/3 cup diced spinach or kale


  1. Trim the leaves and the bottom of the stem from the cauliflower. Make sure to keep the core intact.
  2. Cut the cauliflower in half, from the top, down. Slice the halves into 1-inch slices. Save the excess florets for another meal.
  3. Pulse the almonds in a blender or food processor until the texture is similar to breadcrumbs.  Mix in the panko breadcrumbs and pour onto a plate.
  4. In a bowl, combine the flour, milk, smoked paprika, garlic powder, onion powder, and salt.  Dip the cauliflower slices into the batter and coat completely.
  5. After dipping in the batter, coat the cauliflower with the almond and breadcrumb mixture.
  6. Place the cauliflower on a lined or oiled baking sheet.  Bake at 375°F for 40 minutes, turning halfway through.
  7. Prepare the Mango Cabbage Slaw. Mix the milk, maple syrup, apple cider vinegar, salt, and pepper in a bowl.  Add the cabbage, mango and spinach to the bowl and mix until well coated.
  8. Remove the cauliflower from the oven, let sit 5 minutes, then serve with the Mango Cabbage slaw.

Note: You can use chicken or salmon instead of cauliflower, if desired.

Makes 2-3 cauliflower steaks, Time: 1 hour

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