Cauliflower Steaks

Cauliflower is one of those veggies that doesn’t really have much in terms of flavor. The upside is that it’s like a blank canvas for seasoning -you can take it so many different directions from sweet, savory to spicy or tangy. Today we’re going to try our hand at some savory cauliflower steaks! 


I saw this purple cauliflower at the store and it was absolutely calling my name. Just look at it -all bright and colorful (and no different in terms of taste or texture). But any old head of cauliflower will work for this recipe.


• 1 large head cauliflower
• 3-4 large garlic cloves, diced
• 2-3 tsp Steak Seasoning
• 2-3 tsp Cumin
• 2-3 tsp Nutritional Yeast plus some
• 2-3 tsp Oregano
• 1 cup Mozzarella cheese, shredded
• Olive or coconut oil
• Salt and pepper to taste

Begin by washing your cauliflower and trimming away the leaves. Place it base down on your cutting board and use a sharp knife to cut at the top center of the cauliflower head all the way down through the stem, dividing it into two halves.  Then carefully cut each half of the heads again, dividing them into two 3/4 inch thick slices (between the two halves, you should have about four cauliflower steaks altogether).

My head of cauliflower was a little smaller, so as I was cutting it I was only about to get two steaks out of it. Don’t fret if you end up with a big pile of cauliflower crumbles like I did -you can still season and bake them together with the steaks, or save them to use for another recipe like cauliflower mashed potatoes.

Next you’re going to place your steaks on a baking sheet and lightly coat them in a layer of cooking oil. Sprinkle your garlic and seasonings over the steaks to your liking (I a big lover of flavor, so I’m usually pretty generous with mine). Top each steak with 1/4 cup mozzarella, salt and pepper to taste and an extra sprinkle of nutritional yeast. Bake at 400° for 15-20 minutes, or until cheese is golden brown. You can also toss these puppies on the grill if you want to shake it up a little.



All writing and images copyright © 2015 Rachel Elise Weems Woods

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