Roasted Cauliflower Steak

Aubaine

Vegan roasted cauliflower
Prep Time: 130M
Cooking Time: 20M
Serves: 4

This delicious cauliflower steak is our Veganuary menu favourite, and now you can make it at home! Delicately spiced and bursting with colour, this plant-based dish is perfect for those on a New Year health kick or looking for a beautiful meat-free meal.

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Ingredients

  • 1 small cauliflower
  • 2 tsp toasted pine nuts
  • 2 tsp pomegranate seeds
  • 2 pinches coriander cress
  • 2 handfuls mixed leaves
  • 2 tsp lemon oil
  • To make the spice mix:
  • 1tsp turmeric spice
  • ½ tsp smoked paprika
  • 4 tbsp olive oil
  • To make the cauliflower purée:
  • Cauliflower trimmings
  • 30ml soya milk
  • 90ml water
  • A pinch of salt

This delicious cauliflower steak is our Veganuary menu favourite, and now you can make it at home! Delicately spiced and bursting with colour, this plant-based dish is perfect for those on a New Year health kick or looking for a beautiful meat-free meal.

Preparation

  • To make the spice mix, combine the turmeric, smoked paprika and olive oil and mix well, then leave to stand.
  • Toast the pine nuts until golden, cool slightly and roughly blend.
  • Trim the cauliflower and cut into 2 thick slices. Reserve the trimmings for the purée.
  • Slightly steam the cauliflower steaks for around 5-7 minutes and leave to cool.
  • Roll the steaks in the spice mix and leave to marinate in the fridge for at least 2 hours.
  • Once the cauliflower steaks are marinated, remove from the fridge, season with a little salt and pan fry, or place on a baking tray and cook until tender, browned and crispy.
  • To make the purée, add the cauliflower trimmings, soya milk and water to a pot and cook thoroughly. Next, strain the cauliflower, reserving the cooking liquid.
  • Blend the cooked cauliflower with the cooking liquid until is it of a fairly loose consistency, using a ratio of 4 parts cauliflower to 1 part liquid.
  • To serve, arrange the hot cauliflower purée on each plate and place the cauliflower steaks beside it, before adding the mixed leaves dressed with a little olive oil.
  • Sprinkle the crushed pine nuts and pomegranate seeds over the steaks, drizzle with lemon oil.
  • Top with coriander cress and serve.
  • Enjoy!

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