Recipes

Delectable Vegan Cauliflower Steaks

With Crispy Butter Beans and Roasted Red Pepper Sauce

Cauliflower steaks made oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Cutting the cauliflower into thick slices makes for a hearty and satisfying plant-based meal. I recommend serving these vegetable steaks with a flavorful sauce.

Oven-roasted cauliflower steaks are just the right solution for a satisfying plant-based entree or side. This entire meal is made with fresh vegetables and seasonings that you can easily find in any pantry.

Thickly sliced cauliflower steaks cook on a baking sheet in an extremely hot oven, which allows it to be steamed and browned. This method ensures tender cooked cauliflower pieces with a golden crust, for a delightful contrast in textures. The simple preparation of this recipe allows creativity in flavors and sauces to serve with each steak.

Cauliflower Steaks

Tender roasted cauliflower, over garlic and pepitas, roasted red pepper sauce with crispy butter beans topped with a lemon celery salad and more pepitas. Wow.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: American, Vegan
Servings: 2
Author: Nicole Kearsley

Ingredients

  • 1 Head Cauliflower
  • 1 tablespoon Dried Oregano
  • 1 Shallot thinly sliced
  • 1 Celery Stalk thinly sliced
  • 1/4 cup Fresh Parsley chopped
  • 1 Lemon
  • 2 Cloves Garlic peeled
  • 4 ounces Roasted Red Peppers
  • 1/2 cup Pepitas pumpkin seeds
  • 1 can/box Butter Beans

Instructions

  • Preheat the oven to 450°F. Trim the leaves from the cauliflower and remove 1 inch off the bottom of the stem. Carefully cut the cauliflower into 4 steaks approximately 1" thick. Transfer them to a baking sheet and brush with 1 tbsp vegetable oil. Season both sides with oregano, salt, and pepper. Roast until crisp in places and well browned about 20 to 24 minutes.
  • Add the shallot, celery, and parsley leaves to a medium bowl with the juice from half the lemon, and 1 tbsp olive oil. Season with salt and toss to coat.
  • Drain the roasted red peppers and add them to a blender. Add the garlic, half the pepitas, remaining lemon juice, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper. Blend on high, scraping down the sides as necessary, until smooth.
  • In a nonstick skillet over medium heat and add the remaining pepitas. Cook, tossing occasionally, until toasted and fragrant, about 3 to 5 minutes. Transfer the toasted pepitas to a small bowl.
  • Drain, rinse, and pat the butter beans dry with paper towels. Return the skillet to medium-high heat with 1 tbsp olive oil. Once it’s hot, add the butter beans and a pinch of salt and pepper cook, shaking the pan occasionally, until crisp in places, about 2 to 4 minutes.
  • Spread the red pepper sauce on large plates and top with crispy butter beans and the cauliflower steaks. Top with the celery salad and sprinkle with toasted pepitas.

Notes

CREDIT: Recipe adapted from Purple Carrot.
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