The Best Roasted Cauliflower Steaks
Roasted cauliflower steaks with a trio of Asian influenced delicious sauces made easy, healthy and vegetarian
Ingredients
- 4 fresh cauliflower steaks, 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.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 758mgPotassium: 1.863mgFiber: 13gSugar: 14gVitamin A: 1.129IUVitamin C: 318mgCalcium: 160mgIron: 3mg
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