Vegan Roasted Cauliflower Steaks Recipe

 

Vegan roasted cauliflower steaks that are to die for! Flavoured to perfection with a combination of onion and garlic powders, smoked paprika, and copious amounts of our creamy cashew queso or your preferred sauce. This is the ideal place for chimichurri, pesto, or avocado sauce.

I’ve been roasting cauliflower for pretty much my whole life, with the exception that now I chop it into “steaks,” which are just thick, large slabs that are sliced from the centre of the cauliflower head. Once the edges are caramelised, roast or grill them. Serve them over potatoes or a salad, and dinner is ready!

how to choose the cauliflower

 

go for an extra large head with a tightly packed crown.
if the florets appear loose they will fall apart easily and give you a hard time carving out the thick steaks you desire.

how to cut cauliflower steaks

 

• remove the leaves from around the stem and trim the bottom.
• place the cauliflower head on a cutting board with the stem facing upwards.
• use a large sharp knife to cut straight through the middle.
• slice 1.5 thick steaks, you should be able to cut 4 “steaks” from a large head of cauliflower.
• reserve the florets that fall apart to roast together with the steaks or use in soups and mashed potatoes.

 

prep time:10 MINUTES
cook time:25 MINUTES
total time:35 MINUTES

 

Components:

 

1. One large cauliflower
2. Four tablespoons of olive oil
3. 2.5 tsp. powdered onion
4. One teaspoon of garlic powder
5. 1.5 tsp (around 2 tsp) smoked paprika sea salt

 

 Guidelines:

 

1. Set the oven to 400°F. (Every time I make these, they turn out perfectly in my toaster oven).
2. chop the steaks of cauliflower:
3. Trim the bottom of the leaves and remove those that surround the stem. With the stem facing up, place the cauliflower head on a chopping board. Make a clean cut through the centre with a broad, sharp knife. One large head of cauliflower should provide four “steaks” when sliced into 1.5-inch thick steaks. Reserve the florets that fall apart to roast together with the steaks or use in soups and mashed potatoes.
4. In small dish combine the olive oil, garlic and onion powder together with the smoked paprika.
5. Brush each cauliflower steak on both sides with the olive oil mixture the sprinkle generously with sea salt and black pepper all over.
6. Use the remaining of the oil spice mix to brush any lose cauliflower florets and season with salt and pepper.
   Place the seasoned cauliflower steaks and florets on a large baking sheet without touching each other (you can line the baking sheet with parchment paper if desired for easy clean up and even use two smaller trays if needed).
7. Bake in the preheated 400”F oven for 25 to 30 minutes until golden brown and soften to your liking.
   Serving suggestions: cashew queso, chimichurri sauce, pesto, avocado sauce, fresh salsa etc…
8. Grilling technique: After seasoning, place the cauliflower steaks on a hot grill and cook for around five minutes on medium heat.
9. When the cauliflower is as soft as you like, use a spatula to carefully flip the steaks and continue grilling for an additional 4 to 5 minutes.

 

Notes:

I did not flip my cauliflower steaks half way during roasting but i did give the florets a little shake. Feel free to carefully flip them if you like but i find this an unnecessary step.
get creative with the spice mix and experiment with some Mexican or cajun seasonings sometimes.
if you are looking to get 4 perfectly intact and large cauliflower steaks I recommend cutting them out of two cauliflower heads and reserving the loose florets for soup or roasting on their own.

 

Nutrition
Calories: 169kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 70mg | Calcium: 37mg | Iron: 1mg