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The Best Roasted Cauliflower Steaks with a Trio of Sauces


  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Roasted cauliflower steaks with a trio of Asian influenced delicious sauces made easy, healthy and vegetarian


Ingredients

Scale

4 fresh cauliflower steaks (cut 1 ¼ to 1 ½-inches thick) 

¼ cup Cauliflower leaves

Grape seed or avocado oil

1 teaspoon fine sea salt

½ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon ground ginger

 

 

Thai Coconut Pepper & Onion Sauce

1 tablespoon grape seed or avocado oil

1 small to medium red bell pepper, seeded and julienned

1 medium onion, halved and thinly sliced

1 (7 oz.) package Kevin’s natural foods Thai Coconut Sauce

Garnish: roasted cauliflower leaves and fresh lime wedges

 

 

Korean BBQ Mushroom Sauce

1 tablespoon grape seed or avocado oil

1 (3.5 oz.) package fresh maitake or oyster mushrooms, torn

1 (7 oz.) package Kevin’s natural foods Korean BBQ Sauce

1 tablespoon toasted sesame seeds

2 tablespoons chopped fresh cilantro

 

Lemongrass Basil Shitake Sauce

1 tablespoon grape seed or avocado oil

1 (3.5 oz.) package sliced shitake mushrooms

1 pouch (7 oz) Kevin’s natural foods Lemongrass Basil Sauce

2 scallions, thinly sliced

 


Instructions

Roasted Cauliflower Steak

 

Heat oven to 500F. Brush both sides of cauliflower steaks with grape seed or avocado oil. Toss leaves with 1 teaspoon of oil. In small bowl, mix salt with garlic powder, paprika and ginger; toss leaves with ¼ teaspoon. Sprinkle remaining salt mixture evenly over both sides of cauliflower steaks. Place cauliflower on a baking sheet. Cover tightly with foil. Roast 10 minutes. Remove from oven and remove foil. Sprinkle leaves on roasting pan. Reduce oven temperature to 450F. Return pan to lower rack of oven. Roast 6 minutes. Transfer roasted leaves to a plate. Turn steaks and continue roasting until golden brown and tender. Transfer steaks to serving plates. Meanwhile, prepare desired sauce.

Thai Coconut Pepper & Onion Sauce

Heat skillet over medium-high heat. Add oil and heat until shimmering. Add peppers and onions, cook, stirring, until onions soften and peppers are crisp tender. Reduce heat to low. Add sauce; simmer for 1 minute. Spoon sauce over cauliflower steaks. Top with roasted cauliflower leaves. Garnish with lime wedge. 

Korean BBQ Mushroom Sauce

Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with sesame seeds and cilantro.

Lemongrass Basil Shitake Sauce

Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with green onions. 

  • Category: main dish
  • Method: roasting/stove top
  • Cuisine: Asian

Keywords: gluten free, cauliflower, cauliflower steaks, Asian, quick and easy, dinner, keto, paleo