Roasted Cauli Steaks- 2 Ways

 I love cauliflower. It's a great option when you are looking for an easy main that is tasty and healthy. Now, I'm not one of those vegans that think it tastes like chicken, but when roasted, it does have a certain "meaty", chewy texture that is sometimes missing in vegan food. I make cauliflower steaks a lot. If not barbecued, sometimes marinated with a soy and miso paste or another favorite- chimichurri. That's the great thing about this veg...it's versatile and works with just about any flavor you throw at it.

Here I’m giving you two options- Barbecue or Chimichurri. Both recipes are simple and easy (as most of mine are), just depends on your mood… Throw it on the grill or roast it in the oven, this Roasted Cauli Steak is a good one to keep in your back pocket.

Cauliflower

  • 1 medium to large head cauliflower

  • 2 tsp. oil  (since I'm roasting at a high heat, I don't like to use olive oil, I prefer avocado)

  • 1 tsp. cumin powder

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. salt (sea, kosher)

Barbecue Sauce

  • 1  1/2 C. ketchup

  • 1 tsp. mustard (yellow)

  • 1/2 C.  apple cider vinegar

  • 2 T. sugar  

  • 2 T. maple syrup

  • 1 T. black-strap molasses

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. smoked paprika

  • 1 T. Worcestershire sauce (vegan)

  • 1/4 tsp. liquid smoke (optional)

  • 1- 2 tsp. lemon juice (freshly squeezed)

  • 1 C. water

  • 1/2- 1 tsp. pepper (ground)

  • 1/2 tsp. salt (or to taste)



chimichurri Sauce

  • 1/4 C. coarsely chopped Italian parsley

  • 3 T. red wine vinegar

  • 1/2 C. extra-virgin olive oil

  • 3 large garlic cloves, finely chopped

  • 1 tsp. dried oregano (4-5 leaves fresh)

  • 1 red chili chopped and de-seeded or 2 teaspoons crushed red pepper

  • 1 tsp. sea or kosher salt

  • 1/4 tsp. freshly ground pepper (or to taste)

When making chimichurri sauce (or any fresh sauce for that matter) I can not stress enough the importance of having really good ingredients.

For this sauce, make sure that you are using a good quality olive oil and vinegar- they don’t have to be super expensive, just make sure that they taste good to you by themselves. Some olive oils are very bitter, while some vinegar can be very harsh and acidic... Bottom line, make sure you use the best, most tastiest ingredients so that your end result is a delicious sauce.

DIRECTIONS:

Preheat Oven to 400°

  1. Wash cauliflower- pat dry

  2. Gently remove leafy stems, but make sure the cauliflower stays together at the root

  3. Slice cauliflower in half and then each half in half (about an inch and a half in thickness- you can cut thinner, but I think you lose the "meatiness" of the steak)

  4. Combine the dry ingredients in a small bowl and mix until well combined.

  5. Brush your steaks with the oil.

  6. Sprinkle on spices

  7. Line a baking sheet with parchment paper, a silicone mat (like a Silpat) or non-stick foil.

Real talk: You're most likely only going to get two good steaks out of a cauliflower...once you slice the half in half, the part that is not connected to the root will most likely break apart. It's ok. Just accept it and move on. Ain't nothin' wrong with some cauliflower bites…

Place the steaks in the oven and cook on one side for about 20 minutes.  If going the barbecue route, I suggest you make sauce while the steaks are cooking.  Basically, just add all of your ingredients to a pan on medium-high heat.  Let the sauce come to a soft bubble, give it a good whisk or a stir and let simmer on low for about 10 minutes. 

If you are making the chimichurri sauce-

  • Coarsely chop parsley (yes, you can use a food processor, but I think the flavor is better when you chop)

  • Finely chop garlic (almost to a paste) - chop red chili, if using

  • Add parsley, garlic, and chili to a bow and give a quick mix

  • Add vinegar and oil and whisk together until well combined

By this time, your steaks will probably be ready to flip- just make sure that they are golden and starting to caramelize on one side.

Cook for another 15- 20 minutes. 

For barbecue steaks- when your second side looks good, take the steaks out and brush some bbq sauce on the top (as much or as little as you want).  Place the steaks back in the oven for another 5 minutes to seal in the sauce.  If you like some burnt edges so it's reminiscent of a barbecue, turn the broiler on a low setting and let the edges get crispy- JUST BE CAREFUL IF YOU ARE USING PARCHMENT PAPER- a fire in the oven is never fun.

Once done, remove the steaks and let rest for a couple of minutes.  

You can enjoy these steaks with you normal bbq sides- coleslaw, potato salad, corn, baked beans or maybe just with a nice salad with avocado and tomatoes....whatever you like, it's up to you.

For the chimichurri steaks- when both sides are golden brown and your cauliflower is tender, remove from oven and let sit about 3 minutes. Add to a plate and pour a few tablespoons of sauce over the steaks.

Easy as that… done and done.

Thanks for spending some time....

Debbie