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Cajun Cauliflower “Chicken” Alfredo 

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.

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

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

Ingredients
    Cajun Cauliflower + Batter
  • 1 Medium Cauliflower (Leaves removed)
  • 1/3 Cup All-Purpose Flour
  • 1 Cup Plant-Based Milk (I used Maïzly Original Corn milk)
  • 1.5 Tbsp Cajun Seasoning
  • 1 Cup Panko Bread Crumbs
  • Ground Black Pepper (For taste)
  • Olive Oil (For frying)
    • Alfredo + Pasta
  • 8 oz Pasta (I used fettuccine approx. half a box)
  • 3/4 Block Silken Tofu
  • 4 Tbsp Nutritional Yeast
  • 1/2 Lemon (Juiced)
  • 3 Garlic Cloves (Minced)
  • 1/4 Tsp Ground Nutmeg
  • 2 Tbsp Plant-Based Milk (I used Maïzly Original Corn milk)
  • Ground Black Pepper (For taste)
    • Toppings
  • Handful Fresh Parsley (Chopped)
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.

  2. 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.

  3. 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.

  4. 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.

  5. Combine

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

  6. Serve

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

Read it online: https://itsromab.com/recipe/cajun-cauliflower-chicken-alfredo/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab