Classic Cauliflower Steak - tender, golden and delicious! A simple, different way to enjoy a beautiful cauliflower! #vegan #plantbased #healthy #recipe
Cauliflowersteakbannertenon

Classic Cauliflower Steak

Mains

Nothing like a good steak...plant based that is ;-)

This is a simple, delicious and different way to enjoy cauliflower. The 'steaks' cook beautifully and come out of the oven golden, tender and a little crispy on the edges. Yum!

Serve them with drizzled with Turmeric Tahini Dressing and with a side of Oven Baked Sweet Potato Fries or Toasted Quinoa Salad...

Enjoy!

Ingredients

Makes 2 -3 ‘steaks’ depending on the size of cauliflower

  • 1 large cauliflower, leaves and stems removed but core in tact
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • freshly ground sea salt & black pepper, to taste

Tips & Nutrition

Often the cauliflower will fall into pieces when cut on the ends so you may only get two ‘steaks’ from each cauliflower depending on how big they are. I simply take the smaller pieces and toss them in a bowl with some olive oil, garlic powder and sea salt and roast them on the same baking sheet as the steaks. You can eat them as is, save them for another recipe or make them into a quick, delicious roasted cauliflower soup. You can also simply keep the raw pieces to dip in hummus.

Feel free to season with additional flavours or spices you like or have on hand...

Method

Preheat the oven to 400 and line a rimmed baking sheet with parchment paper.

Place the cauliflower stem side down on a cutting board and make one cut (from the top down) in the center to divide it in half. Cut each half into two ¾” slices. If your cauliflower is very large you may be able to get one or two more slices out of it but most likely the sides will fall into pieces. See the ‘Tips’ for ideas on what to do with these pieces.

Gently lay the cauliflower steaks on the lined baking sheet and brush or drizzle them with the olive oil and sprinkle the garlic powder, sea salt and pepper.

Bake in the oven for 20 – 30 minutes or until lightly golden and tender.

Serve immediately or keep warm until you are ready to eat.

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