Recipe: Roasted Cauliflower Steaks
Feb 28, 2018A simple, savory main or side dish, these cauliflower steaks surprise the palette with a delicate flavor and light crunchy texture.
I never used to like cauliflower growing up. It was always bland, squishy, and usually previously frozen. Fresh cauliflower is nothing like that. It is mild and savory when roasted with olive oil and salt. It is a member of the cruciferous family (like cabbage, collards, arugula and broccoli) and is loaded with vitamins and minerals. It helps to reduce inflammation, prevent heart disease and aid in digestion. And despite what is said about it being a goitrogenic food to be avoided by people with thyroid problems, it is actually very good for that too. The nutrients found in cauliflower actually aid the thyroid in all of its functions. Check out more information about this in Anthony William's newest book, Medical Medium Thyroid Healing.
Paprika is also incredibly beneficial for your health, providing vitamins A, E and iron.
When preparing your cauliflower for this and any recipe, include the leaves as well, they are edible and nutritious. Chop up the tougher outer leaves into small pieces for it to cook quickly and the more tender inner leaves can be left whole. Make sure to wash them well.
—Christine Moss, Chef, The Garden Café Woodstock
Serves 2
Ingredients:
- 1 head of Cauliflower
- ½ cup Veganaise
- ½ cup olive oil
- ½ tsp black ground pepper 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp dried thyme
- Chopped basil, parsley or cilantro
Directions:
- Pre-heat oven to 400F
- Trim off the bottom end of the stem with a sharp knife. Standing directly over the top of the cauliflower, slice straight down into ½ “ thick slices, leaving on any leafy parts
- Place slices onto an oiled cookie sheet
- In a bowl, whisk together the other ingredients above
- Add salt to taste, Veganaise is a bit salty already
- Brush or spread a thick layer over the top of each cauliflower slice, and leave some leftover in the bowl to make a dipping sauce. Add a small handful of chopped Basil, Parsley or Cilantro to the bowl.
- Bake cauliflower until tender and lightly browned on top and crisp on the edges (20-30 minutes). Do not flip. Check your pan after 15 minutes and rotate if it is browning unevenly.
- Serve with a little of the Dipping Sauce.
Optional (and delicious!): Add some fresh arugula and a spoonful of Arugula and Sunflower Seed Pesto.
