Loaded Cauli Steak
Loaded Cauli Steak
3–4, ~1 large piece per serving
Cauliflower steaks are versatile and make a great base for a vegetarian meal, or can be served with animal protein. Serve this steak as a nutrient-dense side dish, appetizer, or even a snack. Food choices are for guidance—get creative and feel free to go outside this list.
Ingredients
- cauliflower, 1 large head (any color: purple, white, orange, green)
- coating, your choice: evoo, avocado oil, coconut oil
oil-free coating options: flax egg, veggie broth, mustard, tomato sauce, citrus, balsamic - sauce, your choice: tahini sauce, pesto, balsamic & honey, spicy mayo with hot sauce, curry coconut sauce, chimichurri, herbed yogurt
- dried herbs & seasonings: oregano, thyme, rosemary, basil, sage, umami, cilantro, parsley, onion powder, garlic powder, salt & pepper
- optional toppings: fresh lemon or lime juice, fresh herbs, chives, nutritional yeast, plant parm, additional sauce
- optional: make a cutlet by coating cauliflower steak with breadcrumbs before adding sauce
Directions
- Preheat oven to 400° F and prep a large baking sheet with parchment paper.
- Gather all ingredients. If making a homemade sauce, prepare it first.
- Cut the cauliflower vertically into 1-inch thick “steaks” using a sharp knife. Save any leftover florets.
- Coat cauliflower steaks with your chosen oil or oil-free option, then spread a thick layer of your sauce evenly on both sides.
- Place steaks on the baking sheet. Sprinkle generously with dried herbs, salt, and pepper. Scatter extra florets in the empty spaces to roast.
- Roast for 25–30 minutes, flipping halfway through. For extra crispiness, broil on high for 3 minutes.
- Remove from oven and enjoy however you like—serve as a main, side, or snack.