Air Fryer Cauliflower Steaks with lemon-parsley sauce are an easy and healthy vegan side or main dish. Best of all, the air fryer makes prep easy! Vegan, gluten-free, and ready in 20 minutes. Tip! Sub raw sunflower seeds for the almonds to make it nut-free.
From one very large head of cauliflower you should be able to get two steaks, though there's a bit of judgment involved here. If it's smaller you may only get one steak. Or if it's extra-large you might be able to get three.
Remove the thick green leaves from the base, and trim the bottom of the stem.
Place the cauliflower stem-side down. On top locate the center and move your knife about ¾- to 1-inch to the right. Slice straight down through the entire head. Some florets on the right side may fall away. Set aside for later.
Next move the knife ¾- to 1-inch to the left, and slice straight down. Now you have one steak. Move the knife to the left again to cut the 2nd steak. Refrigerate the unused cauliflower for later.
Add about ¾ cup water to the bottom of the air fryer basket (it shouldn't touch the the cauliflower). Preheat the air fryer to 375 degrees F.
Use your hands to rub oil on both sides of the cauliflower steaks. Season with a pinch of salt and pepper. When the air fryer is fully preheated, place the steaks in the basket. Cook for 6 minutes (total cook time will be 10 to 12 min).
Make the sauce while the cauliflower cooks. In a food processor combine the almonds, 3 tablespoons of lemon juice, water, tamari, nutritional yeast, garlic, cumin, and ⅛ teaspoon sea salt. Process until creamy but still textured. Add the parsley, and pulse until finely chopped. Taste the sauce and adjust the flavors as desired.
At the 6-minute mark, use a spatula to carefully flip the cauliflower. Squeeze a bit of lemon juice on each steak and cook for another 4 to 5 minutes or until crisp and browned at the edges and barely tender at the stem.
Serve with parsley sauce and black pepper.
Nut-free option - raw sunflower seeds may be used instead of almonds.Store - Air fryer cauliflower is best enjoyed immediately. If you do have leftovers, both the sauce and the cauliflower will keep in the refrigerator for 3 to 4 days. If the sauce separates, just give it a good stir. The sauce also freezes well.Nutrition is an estimate and will vary greatly with amount of sauce used.