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.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
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!
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