cauliflower steak

Hearty, 30-minute cauliflower steak seasoned with a smoky shawarma spice blend, roasted until tender with a crust, and served with chutney!

Shawarma Roasted Cauliflower "Steak"

cauliflower ((rinsed, green leaves peeled))

Tbsp coconut oil

tsp sea salt

maple syrup ((if avoiding sugar, omit))

tsp shawarma spice blend

cilantro

garlic ((crushed))

+ pepper ((to taste))

lime, juiced ((~3 Tbsp

water ((to thin))

avocado ((optional // for extra creaminess))

Preheat oven to 400 degrees F (204 C) and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together.

Place on a bare or parchment-lined baking sheet and rub the "steaks" with oil (or water), sea salt, maple syrup, and shawarma spice blend to evenly coat. Be gentle, as the cauliflower steaks can break apart, which is no big deal (but it's ideal if they remain in one solid piece).

Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.

In the meantime, prepare the chutney by adding all ingredients (besides water // avocado is optional) to a food processor or high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).

Serve by plating cauliflower and drizzling with chutney sauce. This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa, alongside beans or hummus, or with roasted vegetables and tahini (like this salad).

Store leftover cauliflower steaks in the refrigerator up to 2 days, though best when fresh. Reheat in a hot skillet on the stovetop or in a 350-degree F (176 C) oven.

INCREDIBLE Cashew-Crusted Cauliflower "Steak"! 10 ingredients, flavorful, crisp on the outside, tender on the inside. A delicious side or entrée with plenty of protein!

Cashew-Crusted Cauliflower “Steak”

cauliflower ((or sub 2 small for 1 large))

lemon juice

tsp sea salt ((plus more to season cauliflower before coating))

cayenne pepper ((optional))

garlic powder

½ tsp curry powder

½ tsp smoked paprika

Tbsp arrowroot

avocado oil ((if avoiding oil, omit))

Date-lemon relish*

Hummus ((or another favorite dip))

mint

Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.

TO CUT "STEAKS,"&nbsp;trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the “steaks” together.

Flip the cauliflower stem-side down and visually map out how many “steaks” you hope to get. With a large head of cauliflower, I aim for 3 large “steaks,” and know there'll be enough remaining pieces to constitute another “steak.” It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you’ll slice (cut with the stalks instead of against them). But it’s very common for the end pieces to crumble, so just do your best to get 3 even “steaks” and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.

Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower “steaks” (and smaller cauliflower pieces), cover, and steam for 4-5 minutes to partially cook. This will soften the “steaks” to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.

In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.

Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer 1/4 of the coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.

Dip the slightly steamed cauliflower “steaks” in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Add more of the cashew coating to the shallow dish in batches to prevent it from getting crumbly and having trouble sticking to the cauliflower. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up (optional, but recommended).

Bake for 25-35 minutes, or until the cauliflower “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.

Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) and top with cauliflower “steak” and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.

Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

https://www.youtube.com/watch?v=nC7r14hk6f8

INCREDIBLE Cashew-Crusted Cauliflower "Steak"! 10 ingredients, flavorful, crisp on the outside, tender on the inside. A delicious side or entrée with plenty of protein!

Full Recipe: https://minimalistbaker.com/cashew-crusted-cauliflower-steak/
 
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Cashew-Crusted Cauliflower "Steak" | Minimalist Baker Recipes

Crispy Cauliflower steaks are made by marinating with simple seasonings and air frying to perfection! ( Vegan, GF )

AIR FRYER CAULIFLOWER STEAKS

Cauliflower head

tbsp Olive Oil

tsp Turmeric Powder

tsp Smoked paprika

tsp Garlic Powder

Pepper Powder

Lime

Salt

Wash &amp; Prepare the Cauliflower- Wash the Cauliflower and trim the leaves. Carefully slice the steaks into 1” slices leaving the core intact.  Use the disintegrated florets to make cauliflower rice or serve as small florets with these steaks.

Prepare the Seasoning -Combine Olive Oil, turmeric, paprika, garlic powder, pepper powder, and salt in a bowl.

Brush the Seasoning -Brush this seasoned mixture on the steaks.

Air fry - Layer the steaks in a single layer in the Air Fryer basket. Select the AIRFRY program. Adjust the +/- keys to adjust the Time and Temperature to 180C and 15 minutes. Press Start. At half time, flip the steaks around.

Serve - Remove the cauliflower steaks from the air fryer to a serving plate. Serve warm with the delicious Green Chutney.

Cauliflower Steaks are roasted until tender and crisp, then drizzled with bang bang sauce for a tasty vegan dish that everyone will love! Perfectly spiced and easy to make.

Cauliflower Steaks with Vegan Bang Bang Sauce

cauliflower

olive oil

spray oil

onion powder

paprika

salt

vegan mayo

Thai sweet chili sauce

Sriracha hot sauce

maple syrup

Preheat your oven to 450 degrees and grease two large baking sheets with olive oil. Add the seasonings to a small bowl, stir and set aside.

Pull off the green leaves from the heads of the cauliflower and trim the very bottom of the stem, but not too much as you need some to hold the &quot;steaks&quot; together. Slice each head into 3/4-1 inch thick slices. The outer slices will just fall apart, and you can roast these alongside the steaks if you’d like, or save and use them in another recipe or salads. You will probably get about 3 steaks from 1 head of cauliflower.

Arrange the “steaks” in a single layer on the prepared baking sheets. Place the extra florets around the edges, if desired.

Spray the tops with oil and sprinkle with half the seasonings. Turn them over, carefully and sprinkle the other side with the seasonings. You can use your fingers to rub the spices into the crevices as well for more flavor.

Roast the cauliflower in the center rack of the oven for 15 minutes, then carefully use a spatula to flip each steak, then cook for another 10-15 minutes. They are done when they are golden on both sides, tender and a bit crisp.

While the cauliflower steaks are roasting, make the bang bang sauce. In a small bowl, whisk together the vegan mayo, sweet chili sauce, hot sauce and maple syrup or agave until smooth.

Drizzle cauliflower steaks with the sauce and serve immediately. Reheat any leftover cauliflower in the oven or air fryer to crisp it back up. You can also serve with vegan gravy, vegan goddess dressing, queso blanco, vegan pesto or peanut sauce.

Bang Bang Sauce

Follow this foolproof recipe for beautifully caramelized cauliflower steaks! Serve your cauliflower steak as a side dish or meal component. Recipe yields about 3 "steaks" plus several smaller pieces of roasted cauliflower (yield will vary depending on the size of your cauliflower).

Roasted Cauliflower Steak

extra virgin olive oil, for brushing

black pepper,

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cauliflower from sticking.

Carefully remove any green leaves surrounding the cauliflower. Using your sharpest chef’s knife, gently slice off the protruding base of the cauliflower to create a more flat surface. Place the cauliflower on a cutting board, flat side down.

Now we’ll use the chef’s knife to create 1-inch parallel slabs of cauliflower. To create your first slab, gently saw back and forth about 1-inch away from an outer edge (these florets will likely fall apart, and that’s ok). Continue slicing 1-inch slabs until you have worked your way through the cauliflower. 

Gently brush both sides of the slabs (and all over the florets) with the olive oil and place them on the prepared baking sheet. Sprinkle the salt on top, followed by several twists of black pepper. 

Roast until the top sides of the cauliflower are turning golden on the edges and the undersides are deeply golden, about 30 to 35 minutes. Let the cauliflower cool for a few minutes, then use a spatula to serve the cauliflower as desired.

Thanks for another wonderful meal Kate! I didn't have a brush but rubbed oil in lightly. It was still delicious. Served it with hummus and tzatziki.

As soon as the cauliflower is cool enough to eat, I do!  I agree with you Kate; it is my new version of fries‼️  Yummy 

Thanks for such yummy veggie recipes and ideas!

Great idea! I did some on the BBQ today! Super yummy!

Cauliflower steaks are easy to make entre&nbsp;that is oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Serve the vegetable steak with a flavorful sauce or toppings for a customizable dish.

Roasted Cauliflower Steaks

black pepper

parsley

Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).

Remove the outer green leaves from the head of cauliflower and trim the stem.

Using a large knife cut the cauliflower in half lengthwise through the center.

Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.

Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.

Place cauliflower steaks on a rimmed baking sheet.

In a small bowl mix together salt, pepper, garlic powder, and paprika.

Drizzle olive oil on both sides of each cauliflower steak.

Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.

Tightly cover the baking sheet with foil and bake for 5 minutes.

Remove the foil from the cauliflower and roast for 10 minutes.

Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.

Transfer to a serving platter and garnish with parsley.

https://www.youtube.com/watch?v=nzgnnMeSt0s

Cauliflower steaks made oven-roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Thick slices make for a hearty and satisfying plant-based meal. See *Notes below for cook temp and time.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

*Notes: 
• Preheat to 500ºF (260ºC)
• Bake for 5 minutes
• Remove foil and continue roasting for 10 minutes
• Flip, and roast for 6 to 8 minutes

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/roasted-cauliflower-steaks/

✅ INGREDIENTS:
• 2 heads cauliflower
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup olive oil
• 1 teaspoon chopped parsley

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❤️ Thanks for watching!

Our Lion&#039;s Mane Mushroom steak recipe is the vegetarian equivalent of a juicy Filet Mignon. Meticulously seasoned and cooked to perfection.

Lion's Mane Mushroom Steak

shallots (minced)

garlic (minced)

mushrooms

soy sauce (or Tamari if gluten free)

white wine from California (such as Sauvignon Blanc or Chardonnay. More if needed

butter

mushroom steak

greens (optional for color)

flat-leaf parsley

Gently heat the olive oil over medium to med-low heat in a large skillet with a tight-fitting lid.

Saute the shallots and garlic in the oil until translucent but not browning. About 3 minutes.  Remove the shallots and onion to a small bowl and return the pan to the heat.

Increase the heat to medium-high.To the pan add 1-2 tablespoons of the white wine and 1/2 tablespoon of soy sauce or Tamari to deglaze the pan. Quickly, use a wooden spoon to scrape up any browned bits from the onion and shallots on the bottom of the pan.

Add the mushrooms to the pan, cut side down, and cook as you would a steak. Brown on the first side, for about 1-2 minutes, until golden brown, flip and brown on the other side for about 1.5 - 2 minutes until a golden sear is developing. Now, dollop in the 2 tablespoons of butter, cut into small pieces, all around the pan. Pour in another 2 splashes of wine, about 2 tablespoons, cover with a tight-fitting lid and cook for 2-5 minutes or until the mushroom steak is cooked through to your liking. See note.Remove the cooked mushroom steaks to a serving platter and cover with foil to keep warm.

To cook the Lion&#39;s Mane Mushroom Steak

Add the onions and shallots back into the skillet over medium heat. To that, add 1 tablespoon butter, 1 tablespoon of soy sauce or Tamari, and any remaining white wine. Bring to a simmer and cook, occasionally stirring, until the sauce has reduced down by 1/3 and the alcohol from the wine has had a chance to cook out about 2-4 minutes. Remove from the heat.

For the pan sauce that accompanies the mushroom steak

Arrange your favorite leafy greens on serving plates if desired for a pop of color. Add 1-2 pieces of mushroom steak on top. Spoon some of the warm pan sauce over each mushroom steak. Top with 2 tablespoons prepared tapenade per plate if using.  Sprinkle with minced parsley. Serve immediately while warm.

To serve Lion&#39;s Mane Mushroom Steaks

Blackened Roasted Cauliflower Steaks are the perfect plant-based main or side dish. Requiring just 30 minutes and 3 ingredients, these steaks are easy to make, vegan, crisp-tender, satisfying, and full of intense flavor.

Blackened Roasted Cauliflower Steaks

blackened seasoning (I used my DIY recipe)

Tbsp maple syrup + 1 Tbsp water (mixed)

Salt & pepper

Preheat your oven to 425˚F and line a baking sheet with parchment paper.

Slice the cauliflower into 3/4&#8243;-1&#8243; steaks. You should be able to get 2-3 really good steaks from one cauliflower. Save the leftover pieces and side pieces and roast them with the steaks.

Place the cauliflower steaks on the parchment-lined baking sheet. Rub them evenly on both sides with the maple syrup mixture and blackened seasoning. Be gentle as the cauliflower can break apart when turning. It&#8217;s not the end of the world but the goal is to keep the &#8220;steaks&#8221; in one piece.

Bake for 25 minutes, carefully flip them over halfway through, sprinkle with more seasoning if you desire, and continue roasting until they are blackened and tender.

Store leftovers in a covered container for up to 3 days in the refrigerator. Reheat in a 350˚ oven or nonstick skillet over medium heat.

https://shaneandsimple.com/best-homemade-blackened-seasoning-recipe/

Blackened  Roasted cauliflower was delicious and easy to make. My husband and I ate the entire head for dinner.  A keeper.

I would use low-sodium soy sauce or tamari. It's primarily for making sure the seasoning stays on the cauliflower and helps it to roast up nicely. And, I usually like the sweet and savory together. But, the sauce will work just as well. You could also just use plain water.

Blackened cauliflower was great, served it with the asparagus &amp; lemon tahini sauce recipe from you as well. Both recipes are fabulous additions to my menu planning repertoire! Thanks, keep sharing - we really enjoy such delicious and easy to prepare recipes.

Tried the Cauliflower Steaks. What a revellation! I served with roast asparagus and a couple of other salads, with a cashew based hollandaise. It was all stunning. And I have some of your blackening mix spare ready for next time. Which might be tomorrow night!!!

Bursting with the zesty flavors of garlic, lemon, and fresh parsley, these Roasted Cauliflower Steaks offer a deliciously satisfying texture.

olive oil, (plus more for drizzling)

Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.

Slice the cauliflower. Remove the leaves from the cauliflower heads and trim the stem end to create a flat base for the cauliflower to stand on. Slice each cauliflower head vertically into 1-inch thick slices, creating &quot;cauliflower steaks.&quot; Don’t worry if the ends fall apart a bit. You can still roast those.

Season the cauliflower. Whisk together the olive oil, lemon juice, salt, pepper, garlic powder, and half of the parsley. Brush both sides of each cauliflower steak with the olive oil mixture.

Roast. Arrange the seasoned cauliflower steaks in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes or until the cauliflower is tender and golden brown, flipping them halfway through cooking.

Serve. Serve them warm, drizzled with olive oil, and garnished with the remaining parsley.

Thick slabs of cauliflower steaks that are oven roasted until tender on the inside, charred and crispy on the outside. Ready in 30 minutes! Pair them with spiced chickpeas for protein, and tahini drizzle for a well-balanced plant-based meal!

30-Minute Roasted Cauliflower Steaks with Chickpeas

tsp cumin

tsp fine sea salt

tsp chili powder

tsp pepper

chickpeas, strained and rinsed ((400 ml/13.5 fl oz))

sea salt

parsley leaves

tahini

water (to thin)

Preheat oven (or bbq) to 475F/245C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.

Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower head in tact)

With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a 1 ½-inch thick &quot;steak&quot; from each half. (If the cauliflower head is large, you might be able to get another steak from each cut side, but I usually only get 2 thick steaks from one cauliflower head).

Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any cauliflower florets leftover for other recipes).

Cut the cauliflower steaks:

In a small bowl mix together the  paprika, cumin, salt, garlic powder, chili powder, and pepper.

Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.

Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, 5-10 minutes. Remove from the oven (or bbq), flip the cauliflower steaks with a spatula and roast the other-side until golden, crispy and lightly charred, 5 minutes.  (If you&#39;re doing this on the bbq: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, 5 minutes. Flip the cauliflower steaks with a spatula and grill the other-side until golden, crispy and lightly charred, 5 minutes).

Roast the cauliflower steaks:

In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.

If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency. (I used about 2 to 3 tbsp of water to thin).

Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini.

Toppings:

This cauliflower steak recipe is a delicious, satisfying plant-based meal! I call for two cauliflowers here so that you can cut 4 really sturdy, cohesive steaks. You&#039;ll have quite a bit of cauliflower leftover. Simply roast the florets, or save them to use in one of the cauliflower recipes linked above.

cauliflowers

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

Arugula Pesto

pine nuts

hazelnuts (chopped)

golden raisins

lemon zest

capers

fresno chili (chopped

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Remove the coarse outer leaves of each cauliflower, then slice 2 (1½ -inch-thick) “steaks” from the center of each cauliflower, keeping the core intact. Cutting the steaks from the center is the best way to get slabs that will stay intact through the cooking process. You’ll have quite a bit of cauliflower leftover. Save it to make our Cauliflower Pasta or any of these cauliflower recipes another day!

Heat a skillet over medium heat and brush with oil. Place one or two cauliflower steaks in the pan and sear for 2 to 3 minutes per side, or until golden brown. Repeat with the remaining cauliflower steaks. Transfer each steak to the baking sheet, sprinkle both sides with salt and pepper, drizzle with a little bit more olive oil, and roast in the oven for 22 to 28 minutes, or until the core is fork-tender.

Make the topping: In a small bowl, stir together the pine nuts, hazelnuts, parsley, raisins, lemon zest, capers, chili, and olive oil.

Assemble plates with a slather of the pesto, a cauliflower steak, spoonfuls of the topping, and another drizzle of olive oil, if desired, and serve.

Looking for the best sides to eat with your flavorful cauliflower steaks? We have 20 delicious ideas for the perfect meal.

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