Now this beautiful recipe has been a long time coming for me. I have wanted to make some roasted cauliflower “steaks” for the longest. It’s just every time I get groceries I forget to pick up the cauliflower head. I know, silly me. Well this last time I made sure I grabbed one. This dish is so easy to make that it’s definitely worth keeping around on a weekly basis.
If you’ve never had cauliflower “steaks” before now, then today’s the day or night to try it for yourself. Don’t you want to know what all the hype is about? It’s medium-large cauliflower sliced lengthwise into “steaks,” can be seasoned or not, and either grilled or roasted. I chose to roast mine and it was not only so yummy but my food looked like it belonged in a gourmet magazine! I hope you decide to take the chance and make this for tonight’s dinner. You may not want to share with your family, I didn’t! I’m serious. I made this for myself!
To begin, you’ll need to preheat your oven to 400F and line a baking sheet with parchment paper and set it aside. Next, cut your cauliflower steaks.
Using a large sharpened knife, cut your cauliflower into about ¾ inch thick slices. Be sure to leave the stem intact. The the outer parts will crumble into smaller florets. Just keep the medium to larger pieces that remained together.
Place about 3 of the large to medium sized pieces in a hot skillet sprayed with coconut oil. Let them sear for 3-4 minutes per side.
Tip: Be careful when flipping them because they can become quite delicate. Only flip them one time.
While the cauliflower is cooking, prepare your herbed marinade/sauce.
Add the olive oil, himalayan salt, ground black pepper, dried thyme, dried oregano, garlic powder and minced shallots to a small glass bowl and set aside.
You want to sear the cauliflower to your liking, usually a deep golden brown.
Even though I barely seared mine, they turned out so good!
Transfer the seared cauliflower steaks to your prepared baking sheet. Arrange them so they have space between each of them.
Don’t add too much liquid aminos because mine came out a little bit too salty. So if you would rather skip this step, they will still taste just as good. Otherwise only add drops of it to each steak.
Next, start adding the herb and shallot marinade/sauce. I just spooned it right on since it included shallots. Distribute just enough to cover the cauliflower but do not drench it in the sauce. You don’t want it soaked.
Place the pan in the oven for about 20-25 minutes. You want them darkened and crispy looking. It’s up to you how long you want to leave them in.
Transfer to your individual dishes and serve immediately with a side of mashed cauliflower, rice and beans, more veggies or even some creamy pasta!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
{3 steaks}
|
- 1 head Cauliflower sliced thick
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 1 Shallot minced
- 1 teaspoon Liquid Aminos
Ingredients
|
|
- To begin, you’ll need to preheat your oven to 400F and line a baking sheet with parchment paper and set it aside. Next, cut your cauliflower steaks.
- Using a large sharpened knife, cut your cauliflower into about ¾ inch thick slices. Be sure to leave the stem intact. The the outer parts will crumble into smaller florets. Just keep the medium to larger pieces that remained together.
- Place about 3 of the large to medium sized pieces in a hot skillet sprayed with coconut oil. Let them sear for 3-4 minutes per side.
- Tip: Be careful when flipping them because they can become quite delicate. Only flip them one time.
- While the cauliflower is cooking, prepare your herbed marinade/sauce.
- Add the olive oil, himalayan salt, ground black pepper, dried thyme, dried oregano, garlic powder and minced shallots to a small glass bowl and set aside.
- You want to sear the cauliflower to your liking, usually a deep golden brown.
- Transfer the seared cauliflower steaks to your prepared baking sheet. Arrange them so they have space between each of them.
- Don’t add too much liquid aminos because mine came out a b bit too salty. So if you would rather skip this step, they will still taste just as good. Otherwise only add drops of it to each steak.
- Next, start adding the herb and shallot marinade/sauce. I just spooned it right on since it included shallots. Distribute just enough to cover the cauliflower but do not drench it in the sauce. You don’t want it soaked.
- Place the pan in the oven for about 20-25 minutes. You want them darkened and crispy looking. It’s up to you how long you want to leave them in.
- Transfer to your individual dishes and serve immediately with a side of mashed cauliflower, rice and beans, more veggies or even some creamy pasta!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
