Source: Darn Good Veggies | Serves: 2 | Time: 1hr
Changes: used Snyder's gluten-free pretzels; adjusted some amounts
1 head of #cauliflower, de-stemmed and cut into steaks
1/2 cup Snyder's gluten free pretzels
1/4 cup garbanzo bean flour
1/2 cup water
1/2 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Dash of smoked paprika
1/4 tsp salt
1/2 cup raw #cashews, quick soaked in
1/4 cup water
1/4 cup mustard
1 tbsp nutritional yeast
1/4 tsp salt
Preheat the oven to 350 degrees. Line a baking sheet with a silicone mat and spray it with nonstick oil.
Add the pretzels to a Ninja Bullet or Vitamix and blend on low until the pretzels are crushed. (I think I over blended) Pour them into a shallow bowl.
In a large shallow dish, whisk together the chickpea flour, water, mustard, garlic powder, onion powder, and salt.
Take one steak and dip each side into the wet chickpea batter. Transfer it to the pretzels and press the pretzels onto both sides to coat. Place the steaks on the baking sheet and bake for 45 minutes or until the cauliflower steaks are tender and the breading is crispy.
While the cauliflower cooks, make the sauce by blending all the ingredients together.
Remove steaks from oven and serve with sauce.
Food & Drink
6 glasses of water
2 cups of coffee
Toast with lentil stew and scrambled egg whites
Vegetarian baked beans
None. I was going to run errands for a workout, but the wind knocked out power for most of the day in town. It also meant I couldn't put on my YouTube yoga routine.