Cajun Cauliflower “Chicken” Alfredo 

Total Time: 50 mins
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A plant-based comfort meal — creamy, crispy, flavorful, and completely dairy-free. Pan-fried cauliflower steaks are seasoned with bold Cajun spices, then served over a creamy Alfredo sauce made from silken tofu, roasted cauliflower, and plant-based milk. Whether you’re craving vegan chicken Alfredo or just want a cozy weeknight dinner, this dish delivers all the indulgence without the heaviness. Ready in under an hour and perfect for meal prep or sharing.

Cajun Cauliflower “Chicken” Alfredo 

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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Courses:

Description

~2 Servings
Fully Plant-Based & Dairy-Free!

Ingredients

Cooking Mode Disabled

Cajun Cauliflower + Batter

Alfredo + Pasta

Toppings

Instructions

  1. Prep Cauliflower + Veggies

    Preheat oven to 400°F.
    Slice cauliflower down the middle, then cut one 1 inch-thick "steak" from each half.
    Reserve remaining florets.
    Mince 3 garlic cloves.
    Chop parsley (handful).
    Juice 1/2 lemon.

  1. Bread Cauliflower Steak

    Whisk flour, panko bread crumbs, plant milk, Cajun seasoning, and pepper into a thick batter.
    Fully coat each cauliflower steak in batter.

  2. Pan-Fry & Bake

    Heat olive oil in a skillet.
    Dip each fully coated steak into a bowl of panko bread crumbs for extra crisp (optional).
    Fry steaks 2-3 minutes per side until golden.
    Transfer to baking sheet.
    Toss reserved florets with oil, add to sheet.
    Bake 18-20 minutes until tender.

  1. Cook Pasta & Sauce

    Boil pasta until al dente and drain.
    Blend baked florets (not steaks!) with silken tofu, nutritional yeast, lemon juice, nutmeg, cajun seasoning, plant milk, minced garlic and black pepper until smooth.

  1. Combine

    Heat sauce in skillet 1-2 minutes.
    Add cooked pasta and toss until creamy.

  1. Serve

    Slice cauliflower steaks and add on top of the pasta.
    Garnish with fresh parsley.