Roasted Cauliflower Steaks

 I love cauliflower. It's a great option when you are looking for an easy main that is tasty and healthy.

Now, I've never thought that 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 often. And whether I'm using soy and chili sauce or ginger and miso paste, cauliflower's versatility shines, complementing almost any seasoning.

Here I’m giving you two options- Barbecue or Chimichurri. Both recipes are simple and easy, it just depends on your mood.

Throw it on the grill or roast it in the oven, these cauli steaks are good for a main or side.

INGREDIENTS:

CAULIFLOWER

• 1 medium to large head cauliflower

• 2 tsp. oil  (high heat oil, like grapeseed or canola)

• 1 tsp. cumin powder

• ½  tsp. garlic powder

• ½  tsp. onion powder

• ½  tsp. salt (sea, kosher)

BARBECUE SAUCE

• 1 ½ C ketchup

• 1 tsp. mustard (yellow)

• ½ C apple cider vinegar (can sub with white)

• 2 T sugar  (or to taste)

• 2 T maple syrup

• 1 T black-strap molasses (optional)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. smoked paprika

• 1 T Worcestershire sauce (vegan, optional)

• ¼  tsp. liquid smoke

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

• 1 C water

• ½ - 1 tsp. pepper (or to taste ground)

• ½ - 1  tsp. salt (or to taste)

You will have extra bbq sauce. Reduce the amounts by half if you don’t want as much sauce. Or if you have a favorite bottle sauce, use that instead.

CHIMICHURRI SAUCE

• ¼  C coarsely chopped Italian parsley

• 3 T red wine vinegar

• ½  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 

• ¼  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 extra virgin 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:

Decide on which sauce you want to go with. Make, then set aside.

Chimichurri Sauce

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

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

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

4. Add vinegar and oil and whisk together until well combined

Barbecue Sauce

1. Add all of your ingredients to a pan on medium-high heat. 

2. 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

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…

Preheat Oven to 400°

1. 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 1”-1 ½” in thickness- you can cut thinner, but I think you lose the "meatiness" of the steak)

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

   5. Brush your steaks with the oil.

   6. Sprinkle on spices and rub into the cauliflower.

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

   8. Place the steaks in the oven and cook on one side. 

   9. Flip your steaks when they are golden and starting to caramelize on the bottom size-about 20 minutes.

   10. Bake for another 15- 20 minutes or until the other side is golden too and the cauliflower is fork tender. 

   11. 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 SURE TO REMOVE THE PARCHMENT PAPER FIRST- a fire in the oven is never fun.

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

   13. You can enjoy these steaks with your normal bbq sides or mashed potatoes, a nice salad, or throw it on a hamburger bun and make it a sandwich!

   14. For the chimichurri steaks- Cook for about 20 minutes on each side or 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. Place the rest in a small bowl for extra dipping or pouring.

   Easy as that… done and done. Enjoy!