cauliflower steaks

"It's amazing how meaty cauliflower can be," chef Alex Guarnaschelli says. Here, she treats the vegetable like steak, searing thick planks and topping them with a super-tangy salsa verde. 

Cauliflower Steaks with Herb Salsa Verde

c. Chopped flat-leaf parsley

tbsp. Chopped cilantro

tarragon

capers

cornichons

garlic

Dijon mustard

Grainy mustard

olive oil

cauliflower

kosher salt

pepper

canola oil

dry white wine

lemon

lemon juice

red wine vinegar

Roasted Cauliflower Steaks with Gremolata, a healthy delicious vegan side dish that is simple and easy, and full of flavor!

Roasted Cauliflower Steaks With Gremolata

cauliflower-Sliced into ¾ inch slices

2-3 garlic cloves- finely minced

⅛ C fresh lemon juice

salt

Roasted Cauliflower Steaks with Gremolata

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to ¾ inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

While cauliflower steaks are roasting, make the gremolata.

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.

A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!

Zaatar Cauliflower Steaks with Green Tahini Sauce

leaves

zaatar spice

salt and pepper

water

herbs

jalapeno (optional)

1/2-1 teaspoon salt, start with 1/2, add more to taste

tahini paste

Trim leaves off cauliflower leaving the long stem intact. Slice the very end off the stem. Slice the Cauliflower into 5-6 slices about ½-¾ inches thick. See photos.

Brush with olive oil and sprinkle with salt and pepper. Sprinkle generously with zaatar spice and place on a parchment lined sheet pan in the oven, to roast until fork tender about 20-25 minutes.

While it&#8217;s roasting make the green tahini sauce.

Place all the ingredients except the tahini paste in the blender, and blend until combined (but not smooth). Add the tahini paste and blend again until desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.

Plate up the Zaatar Cauliflower Steaks and Drizzle with Green Tahini Sauce! Serve alongside the Everyday Kale Salad!

Wow! Like every FeastingAtHome.com recipe, this was spectacular. Not difficult to make and so delicious. I made my own Zaatar. My hubby and I are looking forward to using the leftover green tahini sauce for other dishes during the week. The sauce is similar to Cava's green tahini dressing.

This was really good! I made it into a bowl dish by cutting up the cauliflower into smaller pieces and roasting with chickpeas. Served it over barley and topped it all with the sauce, slaw, and some pine nuts. We loved it. I did have to add some maple to the sauce to cut the bitterness—not a recipe problem but a tahini quality problem. Still in search of a non-bitter tahini...

So beyond delicious! The Zaatar gave the cauliflower such a great flavor and paired with the green tahini sauce made it even more addictive.

Delicious! I had two servings. I made this last night. My tahini was a little bitter so next time I will be sure to buy a better brand.

I made the tahini sauce with Italian parsley and it was delicious with the roasted cauliflower.

Sauce was amazing, creamy and hit the spot for the dairy obsessed non vegan.

Sauce was amazing. So creamy, this is just right for the dairy obsessed normly non vegan.

So easy to make but so delicious. Great for healthy, yummy dinners. Thanks!! :)

I made this tonight and it was absolutely delicious! I made your za'atar seasoning on Sunday which is how I found this recipe. Even my nearly seven-year-old daughter approved of this recipe! We served it with leftover veggies from last night which consisted of summer squash (from our garden), zucchini, bell peppers and red onions. I topped the cauliflower with the incredible green tahini sauce and toasted pepitas! Can't wait to try more of your recipes!

We did this recipe via video with my cooking coach and it was perfect! My birth boyfriend loved his roommate loved it and it was totally easy to do once I figured out how to cut the cauliflower

Hi!  This was delicious :-). The recipe doesn’t actually say to sprinkle on the spice, so I assumed that you do it before roasting.

The green sauce in this recipe is to die for!!! So tasty. I made the cauliflower and sauce over a bed of couscous and I forgot to buy kale so I added chickpeas instead! And one day this week I added olives on the side for a little something extra. I love your recipes!

Vegan Cajun Roasted Cauliflower "Steaks" with Chimichurri Sauce. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe

Cajun Roasted Cauliflower Steaks with Chimichurri

tbsp cajun spice blend

tsp oil

parsley

basil packed (or use cilantro)

garlic (more the merrier)

tbsp extra virgin olive oil

juice of 1 lime

tsp vinegar apple cider vinegar

tsp salt

tsp black pepper

tbsp avocado

Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )

Rub oil and lemon juice all over the slices or florets.

Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat).&nbsp;For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.

Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.

Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

Cajun Cauliflower “Steaks” with Chimichurri Sauce

FULL RECIPE: https://www.veganricha.com/cajun-roasted-cauliflower-steaks-chimichurri-sauce/

SUBSCRIBE HERE: https://www.youtube.com/veganricharecipes?sub_confirmation=1

Cajun Cauliflower Steaks with Chimichurri Sauce is super flavorful dish. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe.

For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal.

******MORE CAULIFLOWER RECIPES FROM THE BLOG******

SPANISH RICE BOWL WITH TACO SPICE ROASTED CAULIFLOWER: https://www.veganricha.com/vegan-spanish-rice-bowl-with-taco-roasted-cauliflower/

BAKED MANGO SRIRACHA CAULIFLOWER WINGS: https://www.veganricha.com/baked-mango-sriracha-cauliflower-wings/

CAULIFLOWER FRIED RICE: https://www.veganricha.com/cauliflower-fried-rice/

INDIAN KITCHEN BOOK:  https://veganricha.com/vegan-richas-indian-kitchen-cookbook

EVERYDAY KITCHEN BOOK: https://veganricha.com/vegan-richas-everyday-kitchen

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CAJUN CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE | Vegan, Gluten Free Steaks in 30 Mins |Vegan Richa

These ginger miso cauliflower steaks are bursting with flavour and so easy to make! A great vegan or vegetarian main meal.

Ginger Miso Cauliflower Steaks and the Tefal Optigrill

brown miso paste

ginger

Heat a griddle pan or electric grill machine (like a Tefal or Geroge Foreman).

Mix the miso paste and ginger in a small bowl and set aside.

Slice the head of cauliflower into ½ inch thick steaks.

Brush the cauliflower steaks with the ginger miso paste.

If using an electric grill, place the cauliflower steaks onto the grill and cook for a few minutes until tender. Brush one side with the ginger miso paste and cook for a minute or so more until the sauce begins to caramelize.

If using a griddle pan, heat the pan until hot. Place the cauliflower steaks onto the griddle and cook until that side is slightly charred. Turn the cauliflower steaks over when the first side is done and cook the other side until nearly cooked and the steaks are tender.

Enjoy these cauliflower steaks with chimichurri sauce as a plant-based main dish or served as a tasty side. We cut our steaks thick, which means that one cauliflower will make two steaks. You will have unused cauliflower after cutting the steaks, but don&#8217;t worry, these can be used to make cauliflower rice, mashed cauliflower or roasted alongside the steaks and saved for another meal. The recipe for chimichurri sauce makes about 1 cup. You will have plenty left over to be used in other dishes. Take a look at the original sauce recipe for suggestions on other ways to use it.

Chimichurri Cauliflower Steaks

Salt,

chimichurri sauce

(50 grams) packed parsley leaves and tender stems

shallot

fine sea salt

red pepper flakes

(120 ml) extra-virgin olive oil

(80 ml) red wine vinegar

I saw this recipe on your website last week and couldn’t get it out of my mind. I made it today and it was absolutely delicious! The only change I made was one cup of parsley and one cup of cilantro instead of the two cups of parsley. All the flavors came together so wonderfully, the garlic, the shallots, the tang of the vinegar, the fresh green of the parsley, the bite of the cilantro and red pepper flakes, the cauliflower so tender and caramelized...  Best of all it was simple! I’ll be making this again and again. Thank you!

You continue to delight with these recipes, thank you.

We love cauliflower and this recipe was delicious!

Me encantan sus recetas. Son fáciles de hacer y muy deliciosas. No requieren de mucho tiempo y son muy nutritivas. Muchas gracias  por permitirme disfrutar de sus deliciosas recetas.

https://www.youtube.com/watch?v=8QbKz-cCDoI

Enjoy these cauliflower steaks with delicious chimichurri sauce as a plant-based main dish or served as a tasty side.

Chimichurri Cauliflower Steak

Making roasted cauliflower steaks is the best way to show all this veggie has to offer! They&#039;re amazingly tender and tossed in a mouthwatering blend of garlic, paprika, and parmesan.

Roasted Cauliflower Steaks

Tablespoons Olive Oil

paprika

Tablespoon parmesan

Preheat the oven to 400 degrees. Prepare the cauliflower by washing it and trimming the leaves and bottom of the core.

Slice the cauliflower into 3/4 inch slices. The outer cauliflower will fall off.  You can roast them on the edges of the cauliflower steaks.

Lay the cauliflower steaks into a single layer on a baking sheet. Drizzle the olive oil on top.

Combine the paprika, garlic, salt, pepper, and parmesan. Sprinkle evenly on each side of the cauliflower.

Roast the cauliflower for 10 minutes and flip. Roast for an additional 10 minutes or until they are tender and brown.

Get ready for a new kind of steak! These Za'atar Roasted Cauliflower Steaks are beautifully roasted, tender and insanely flavourful! They're also low carb!

Name: Za’tar Roasted Cauliflower Steaks

za’atar

lime juice

sesame seeds

black pepper

Preheat the oven to 400 degrees F.

Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off - you should definitely roast those too.

Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.

Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.

Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.

Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with  chimichurri  for an extra boost of flavour.

Za’atar Roasted Cauliflower Steaks

These flavor-packed Za&#039;atar Crusted Cauliflower Steaks are easy to make and are the ultimate vegetarian entree or side dish recipe!

Za'atar Crusted Cauliflower Steaks

extra virgin olive oil

za'atar

Preheat oven to 425 degrees and lay cauliflower steaks in a single layer on a baking sheet.

Drizzle cauliflower with olive oil on both sides and sprinkle evenly with za'atar, salt and pepper.

Roast until crispy, about 20-25 minutes.

https://content.jwplatform.com/videos/xwHH8eLZ.mp4

These flavor-packed Za'atar Crusted Cauliflower Steaks are the ultimate vegetarian entree or side dish recipe!

Impress all your friends with this vegan baked Lemon Pepper Cauliflower Steaks. A tender and creamy steak topped with fresh parsley, toasted pine nuts, and non-dairy parmesan cheese. Serve it with pasta or a giant salad for a delicious&nbsp;gluten-free and plant-based meal.&nbsp;

Lemon Pepper Cauliflower Steaks

garlic, (minced)

pine nuts

tbsp fresh parsley, (minced)

salt, (to taste)

Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.&nbsp;

Destem the cauliflower, remove all the leaves and discard. Holding the cauliflower with its base on the cutting board, cut right through the center of the cauliflower so that you have two even halves. Take each half and cut a steak that is 1" wide.&nbsp;You will end up with two 1" steaks. The remaining ends of the cauliflower can be roasted along with the steak or saved for other cauliflower recipes.&nbsp;

Place the cauliflower on the baking sheet and generously brush with oil. Sprinkle with garlic and bake for 30 minutes. After 30 minutes, flip the steaks and brush the underside with oil. Return to the oven and bake an additional 10-15 minutes until steaks are tender and the edges are brown.&nbsp;

While cauliflower steaks are baking, gently dry-toast the pine nuts over the stovetop. This takes about 3-4 minutes, shaking constant. Remove from heat and set aside.&nbsp;

Remove from oven. Immediately shred vegan parmesan (if using) over the warm steaks to allow it to melt. Evenly squeeze the lemon juice over the two steaks and freshly ground pepper. Top with pine nuts and parsley and serve with pasta or a large caesar salad.&nbsp;

Fire up the grill and make savory grilled cauliflower steaks marinated in a fabulous oil-free marinade with grilled vegetables and chimichurri sauce.

Cauliflower Steaks

soy sauce (Tamari)

Worcestershire (I used Annie's)

garlic.

garlic powder

onion powder

Tablespoons Italian Seasoning

sriracha

mushrooms

onion

Kumato tomatoes (or tomatoes of choice)

Tablespoons balsamic vinegar

Tablespoons soy sauce (Tamari)

Tablespoon dijon mustard

recipe chimichurri sauce (see link)

Whisk all ingredients into a 9 X 13-inch pan

Cut cauliflower steaks and lay them flat in the marinade.

Cover and refrigerate

Flip cauliflower steaks over to marinate the opposite sides.

CAULIFLOWER STEAKS/ MARINADE

Mix marinade ingredients

Cut the red onion into large equal chunks.

Clean and remove stems from mushrooms.

Leave tomatoes whole

Combine in an airtight container with marinade.

Soak skewer sticks in water for hours before cooking vegetables.

When ready to grill, separate vegetables into individual skewers.

VEGETABLES AND MARINADE (OPTIONAL)

Follow the direction for chimichurri sauce on the attached link.

CHIMICHURRI SAUCE (OPTIONAL)

Pre-heat grill to 400 degrees.

Remove cauliflower steaks from marinade.

Place steaks on the hot grill.

Cook for 15 minutes, rotating every 7 or so minutes.

Use a grill press on each cauliflower steak for a minute or so while cooking.

Remove from grill and return to the pan with extra marinade.

If grilling vegetables, cook mushrooms and onions for 10 minutes (last 10 minutes while cauliflower is cooking)

Grill the tomatoes for 5 minutes.

GRILLING

If making quinoa, follow the directions on the attached link.

QUINOA (OPTIONAL)

Place a serving of quinoa in a base of a shallow bowl or plate.

Add a cauliflower steak and a spoonful of grilled vegetables.

Drizzle with chimichurri sauce.

SERVING

These healthy oven-roasted Vegan Cauliflower Steaks with Cilantro Tahini Dressing are an easy meal or side dish. 

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