Quinoa Crusted Cauliflower Steaks from Homemade Flour Cookbook

Quinoa Crusted Cauliflower Steaks

Written by Becky

My friend, Erin, from the blog Naturally Ella just came out with the most beautiful cookbook, Homemade Flour. When my copy arrived in the mail, as soon as I could find a quite moment, I sat out on the patio, coffee in hand, and breezed through the pages, earmarking all of the recipes I knew I had to try.  This recipe for Quinoa Crusted Cauliflower Steaks was one I knew both Josh and I would love!

Quinoa Crusted Cauliflower Steaks from the Homemade Flour Cookbook

One thing Josh and I have been trying to do more of lately is have at least one night a week where we put Everett to bed a little early and make dinner together more leisurely. This way were not rushing trying to get a meal ready with a sweet (possibly fussy) baby boy  at our feet and then also rushing through the meal, feeding him while also trying to feed ourselves.  Though we definitely want to make family meals a high priority, a meal with just the two of us cooking and eating, is needed every once in a while!

Quinoa Crusted Cauliflower Steaks from the Homemade Flour Cookbook

When Josh and I try a new recipe, it’s nice to have all hands on deck.  One of us can read the recipe while the other starts prepping, all the while we listen to music and sip some wine.  Quinoa Crusted Cauliflower Steaks from the Homemade Flour Cookbook

As I read the recipe, Josh followed the steps. This was our first attempt at cauliflower steaks and now I’m sure, not the last.  The key is to have a sharp knife and use the very middle parts of the cauliflower as the steaks. Maybe next time we’ll try these Ginger Soy Cauliflower Steaks or these Pan Roasted Cauliflower Steaks.

Quinoa Crusted Cauliflower Steaks from the Homemade Flour Cookbook

For the quinoa flour, you don’t need any special equipment, just a working blender and a handful of the popular grain.  Pulse the quinoa in the blender until the quinoa becomes powder-y then toss with salt and spices for the breading. This is something I loved about the cookbook- I would think making homemade flour would be difficult and time consuming but many of these recipes are quick and quite simple!

Quinoa Crusted Cauliflower Steaks from the Homemade Flour Cookbook

We loved this recipe and after figuring out how easy and affordable it is to make your own flours, we will be planning a few more quiet evenings to go through more recipes from Homemade Flour.  This kind of evening is much needed for parents of a one year old!

You can buy Erin’s cookbook on Amazon, Homemade Flour. And follow her blog Naturally Ella. Here are a few more recipes from the book:

Grilled Polenta with Zucchini Salsa

Berry Cobbler with Oat Dumplings

Chocolate Espresso Donuts

Tomato Basil Socca Pizza

Cinnamon Raisin Amaranth Pancakes

Quinoa Crusted Cauliflower Steaks from Homemade Flour Cookbook

Quinoa Crusted Cauliflower Steaks from Homemade Flour Cookbook

Quinoa Crusted Cauliflower Steaks

A flour-less and vegetarian take on chicken fried steak - Quinoa Crusted Cauliflower Steaks.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Gluten Free
Servings 2 servings


for the quinoa flour

  • 1/2 cup quinoa flour, about 1/3 cup quinoa ground in a blender

for the cauliflower steaks

  • 1 large head cauliflower
  • 2 large eggs
  • 1/4 cup heavy cream*
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons olive oil, divided
  • 2-3 cups marinara sauce
  • 1-2 ounces goat cheese, crumbled
  • 1-3 tablespoons fresh basil, julienned


  • Preheat the oven to 400 degrees. Lightly grease a baking sheet or line it with parchment paper.
  • Using a blender, pulse quinoa until a it becomes a light flour. Set aside.

To make the steaks

  • Strip away any excess greens on the head of the cauliflower. With the stem side down on the cutting board, cut two 1/2 inch thick steaks from the center of the cauliflower, reserving florets as they fall off.
  • In a shallow dish, whisk together the eggs and cream. In a separate shallow dish, combine the quinoa flour, salt, and pepper. Coat the cauliflower steaks in the egg mixture, then carefully transfer to the quinoa mixture and coat, Repeat the process, coating with egg and quinoa flour one more time to create a double crust.
  • Heat half of the olive oil over medium low heat in a skillet big enough to hold one cauliflower steak. Fry the steak for 3-4 minutes on each side, until browned and crispy. Transfer the steak to the prepared baking sheet. Heat the other half of the olive oil and repeat with the second steak. Bake the steaks for 15 minutes, until tender.
  • Serve the steaks with marinara sauce, topped with goat cheese and basil.


*You can make this recipe without the cream and it will still turn out delicious!

Comments (10)

  1. I love cauliflower steaks but usually just roast or grill them. I absolutely need to coat them in a homemade flour like this. Totally going to try this.

    Cooking in the kitchen with husbands is the best! 🙂

    Love this new tradition for you.

  2. How the HECK do you slice your cauliflower so it doesn’t fall apart?? Every time I try to make cauliflower steaks they break apart. I end up making roasted cauliflower instead, because they’re far from steaks.

    • I can really only get 2-3 steaks out of a whole cauliflower then I roast or saute the rest. You can only use the center 2-3 pieces with a good amount of stalk on them so they florets don’t fall off. Definitely cut them from the center. Hope that helps!

  3. I FINALLY had the chance to try this recipe. It’s been on my mind since you first posted it! I thoroughly enjoyed it. Since I am allergic to dairy, I substituted unsweetened almond milk for the cream and it turned out fantastic. Thanks for sharing! I’ll definitely make this again.

    • Christy, since I first made this, I’ve also made a ‘fried chicken’ with the quinoa crust. It turned out really good to. I just did the exact same directions but with chicken that I pounded thin. Glad you enjoyed it 🙂 Oh and I made arepas the other day but they didn’t turn out so great (edible but not amazing like yours) so I need your recipe!

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