Cauliflower Steak – Simple Vegan Blog

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Cauliflower steak, roasted until tender, and served with chimichurri. It only requires 30 minutes and 4 ingredients: cauliflower, oil, salt, and pepper. So tasty!

Close-up shot of a cauliflower steak with chimichurri on top

Cauliflower steak is a very simple recipe that comes out delicious. It’s healthy and so nutritious you could actually have it every day! It is SO tender and it’s a great and different way of eating cauliflower.

The secret of this recipe is to sautée the steaks in a skillet with some oil and then bake them. It saves some baking time and it gives the cauliflower a delicious flavor and an amazing texture! That way, the stakes will taste even better.

This recipe is totally customizable, as you can add, replace or change its spices. Although you can enjoy the steak just by itself because it’s super tasty, you can also add any ingredient or sauce you have on hand. You don’t need to buy anything special to make it!

Cauliflower steak, made with simple, inexpensive and easy-to-find ingredients. It’s ready in 30 minutes with only 4 ingredients, and to make it you only need a skillet and an oven. Easy peasy!

How to make cauliflower steak – Step by step

6 shots of how to make cauliflower steak step by step
  • Preheat the oven to 400ºF or 200ºC.
  • Remove the outer green leaves from the head of the cauliflower but leave the stem at the bottom so it helps the steaks hold together (photo 1).
  • Cut the cauliflower in half lengthwise through the center (photo 2).
  • Heat the oil in a large skillet (photo 3) and cook the steaks over medium-high heat for about 2 minutes each side (photo 4). Add salt and ground black pepper to taste on both sides (photo 5).
  • Bake the steaks for about 20 minutes, flipping carefully once at the halfway point (photo 6).
  • Serve immediately plain or with your favorite chimichurri sauce.

Pro tips

  • If you don’t want to use oil, just omit it and cook the steaks in a large skillet or a griddle. You could use some liquid like lemon juice or balsamic vinegar instead of the oil. It’s better if you use oil, though.
  • Add any spices or herbs you want.
  • I always use Himalayan pink salt, although any type of salt will work.
Close-up shot of 2 roasted cauliflower steaks

What to serve with cauliflower steak

This steak is so flavorful you can eat it by itself. However, it’s the perfect dish to enjoy with sauces like chimichurri, vegan mayo, vegan sour cream, or vegan pesto. If you’re oil-free, you can try it with my homemade oil-free chimichurri sauce, it’s out of this world!

If you don’t want to use any sauce, you could add spices like paprika, garlic powder, onion powder, or nutritional yeast. Dried herbs such as parsley, oregano, thyme, basil, or rosemary would also be a good option, but you can actually use any ingredients you have on hand.

How long will this cauliflower steak keep?

Although it’s best to serve this dish immediately, you can keep the leftovers in an airtight container in the fridge for 3-5 days.

Do I have to grill this cauliflower steak?

Although you don’t necessarily need to grill the steaks, they will taste better if you do. However, if you want to omit this step, just bake them longer until golden brown on both sides.

Looking for more cauliflower recipes?

Photo of 2 cauliflower steaks with chimichurri sauce on top

Did you make this cauliflower steak recipe?

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Square close-up photo of cauliflower steak with chimichurri on top

Cauliflower Steak

  • Author: Iosune
  • Prep: 5 mins
  • Cook: 25 mins
  • Total: 30 mins
  • 2 cauliflower steaks 1x
  • Main Dish, Side Dish
  • American
  • Vegan

Servings 2 cauliflower steaks 1x

Scale Tap or hover over number to scale servings

Cauliflower steak, roasted until tender, and served with chimichurri. It only requires 30 minutes and 4 ingredients: cauliflower, oil, salt, and pepper. So tasty!

Ingredients

  • 1 large head of cauliflower
  • 1 tbsp extra virgin olive oil 
  • A dash of ground black pepper
  • A dash of salt

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together.
  3. Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks.
  4. Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides.
  5. Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point.
  6. Serve immediately plain or with some chimichurri, vegan mayo, vegan sour cream or vegan pesto on top. If you’re oil-free, you can try it with my homemade oil-free chimichurri sauce, it’s out of this world!
  7. Keep the leftovers in an airtight container in the fridge for 3-5 days.

Notes

  • If you don’t want to use oil, just omit it and cook the steaks in a large skillet or a griddle. You could use some liquid like lemon juice or balsamic vinegar instead of the oil. It’s better if you use oil, though.
  • Add any spices or herbs you want.
  • I always use Himalayan pink salt, although any type of salt will work.
  • Customize it with paprika, garlic powder, onion powder, nutritional yeast, parsley, oregano, thyme, basil, or rosemary. Use any ingredients you have on hand!

Nutrition

  • Serving Size: 1 cauliflower steak (without chimichurri)
  • Calories: 135
  • Sugar: 7.2 g
  • Sodium: 168 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 15.9 g
  • Fiber: 7.5 g
  • Protein: 6 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in February of 2019, but was republished with new photos, step by step instructions and tips in May of 2020.



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