Back to school has already started here, and my days are getting busier and busier! Today I am excited to be sharing a recipe with you featuring BLENDABELLA! BLENDABELLA are diced mushrooms, seasoned with vegetables and herbs. I used the coconut thai flavor to create these coconut crusted cauliflower steaks with thai mushrooms!
Disclosure – I received free samples of BLENDABELLA mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by BLENDABELLA and am eligible to win prizes associated with the contest. I was not compensated for my time. As always, all thoughts are my own.
There are two things that I especially love about BLENDABELLA. First, the ingredients list on the product is amazing! It is full of real food, not additives and junk. You will feel good about feeding these mushrooms to your family!
The second reason I love BLENDABELLA is because the mushrooms are pre-seasoned, and come in three different varieties, coconut Thai, rustic Tuscan, and zesty Mexican! This reduces the amount of time I need to spend in the kitchen to create a delicious meal.
If you can’t find BLENDABELLA in your local grocery store, check out their products page to purchase. You can also find them on social media, such as facebook, twitter, pinterest, and instagram!
Details on the Coconut Crusted Cauliflower Steaks with Thai Mushrooms recipe:
- I used three main ingredients in my breading for the cauliflower steaks, cornmeal, panko and shredded coconut. The small, medium, and large particles ensure that the steak gets evenly coated!
- I wanted to add a creamy element to this dish for both texture and flavor. Simply whip together mayo, lime juice, and your favorite Asian style hot sauce, and drizzle it over the cooked cauliflower.
- Finally top with BLENDABELLA coconut Thai mushrooms! They add so much flavor to this simple recipe, with no extra time required!
- ½ of a medium cauliflower
- ¼ cup panko bread crumbs
- 3 TBS each: cornmeal and unsweetened shredded coconut
- ¼ tsp each: black pepper, salt, and garlic powder
- ¼ cup cow's milk or soy milk
- ½ tsp apple cider vinegar
- 3 TBS mayo
- 1 tsp each: Asian style hot sauce and lime juice
- ½ cup BLENDABELLA Coconut Thai mushrooms
- Preheat your oven to 400 F.
- Cut the cauliflower head in half, and slice a 1 inch thick slab off of the inside of each half to make 2 steaks. Reserve remaining cauliflower for another recipe.
- In a shallow dish, mix together panko, cornmeal, shredded coconut, black pepper, salt, and garlic powder.
- In another shallow dish, mix together milk of choice, and apple cider vinegar to create a buttermilk.
- Bread the cauliflower by coating it in the milk mixture, and then pressing it into the panko mixture on each side. The breading should stick easily without falling off. Place both the breaded cauliflower steaks on a parchment lined baking sheet and bake in the preheated oven for 30 minutes, flipping after 15 minutes.
- Meanwhile, create creamy drizzle by mixing together the mayo, Asian style hot sauce, and lime juice. Drizzle over the cooked cauliflower steaks.
- Top each steak with ¼ cup BLENDABELLA Coconut Thai mushrooms.
Recipe inspired by Veggie Inspired.
