Have you tried cauliflower steaks, yet? I recently had my first experience and it did not disappoint! The cauliflower was buttery, hearty and left me feeling light and satisfied, versus heavy as a traditional steak would. But, unlike beef steak, cauliflower steak doesn’t naturally contain protein, an important nutrient, so we are adding it to the plate by whipping up a silky white bean puree! Get the recipe below and take a stab at your own “steak” at home for Meatless Monday.
I’m not gonna lie. When I started seeing cauliflower steaks pop up on restaurant menus and in popular recipe magazines, I was a bit skeptical. Just as I was when coconut bacon became a thing (which I still don’t actually think tastes like bacon!).
I don’t think it’s the actual food that makes me skeptical. I think it’s the fact that we’re calling it by the same name. I mean, come on, there is no way you are really going to get coconut chips to taste as if it were bacon (although coconut bacon is very tasty!) and there’s no way you are going to tell me that a cauliflower steak is interchangeable for a beef steak.
So, let’s first and foremost get one thing clear – do not tell your loved ones that you are serving steaks for dinner, only for them to find a big hunk of cauliflower on their plate! Trust me, I’ve tried something similar and now my brother first has to ask if we are having meat before he decides if he will step foot in my kitchen. I think I might’ve scarred this picky little eater for life… whoops!
Okay, now that we know we’re not serving steaks, we’re just going to call it cauliflower steaks for fun, let’s get to it shall we?
A vegetable worthy of stealing the spotlight
I first had a cauliflower steak at a recent event and it blew me away. I couldn’t believe how something so simple could be so delicious! Although, I really shouldn’t have been surprised because I LOVE roasted cauliflower and I’m always down for a yummy plant-based meal.
When roasted, cauliflower takes on this buttery and silky texture that just can’t be achieved by any other vegetable. It literally melts in your mouth with each and every bite.
Because cauliflower steaks are not a meal in and of itself (in my opinion), given that they are lacking some key nutrients such as protein and fiber, I decided we would take advantage of the leftover cauliflower and make a silky white bean puree to go with our steaks.
The best part about this dinner?
It can be made in under 30 minutes and uses a whopping total of three ingredients. We’re not including things like oil, spices and broth, because technically, those are pantry staples. It really can’t get much simpler (and easy on the wallet) than that!
This meal is delicious on it’s own, but since I always like to add a little green power to my plate, a simple side salad would be the perfect compliment to this dish. The cauliflower steaks are so pretty that it’s definitely a picture-worthy, crowd-pleasing meal as long as your crowd is okay with a plant-based party (unlike someone I know).
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- 1 cauliflower head
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon salt
- sprinkle of black pepper
- Silky Bean Puree
- 1 cup cauliflower florets
- ¾ cup cannellini beans
- 1 garlic clove
- ½ lemon, juiced
- ¼ cup vegetable broth
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 425 degrees.
- To cut the “steaks”, trim the leaves from the bottom of the cauliflower and cut off the very bottom of the stem. Slice the cauliflower lengthwise in half through the stem. Then, cut 1 inch slices from both halves, creating steaks. Trim the remaining florets for roasting as well.
- Place the cauliflower steaks and florets on a baking sheet. Drizzle the steaks with olive oil and then flip and repeat. Drizzle the florets with olive oil and toss to coat. Sprinkle the garlic powder, paprika, onion powder, salt and black pepper onto the steaks. Roast in the oven for about 15 minutes, or until slightly golden and cooked through.
- To make the puree, add 1 cup of the roasted cauliflower florets, beans, garlic clove, lemon juice, vegetable broth, thyme, salt and pepper to a food processor. Blend on HIGH until silky smooth, scraping down the sides from time to time. If the puree seems too thick, add a little more broth.
- To serve, spread half of the puree on a plate. Top with the roasted cauliflower steaks and enjoy!
Even if you aren’t a regular in the plant-based cuisine, I encourage you try Meatless Monday! It’s a great way to get more veggies into your diet and key nutrients that you might otherwise be lacking in your day. It can expose you to a whole new way of cooking and eating that you might even find gives you more energy and pep in your step!
The recipe is part of the Meatless Monday link up hosted by The Fit Foodie Mama and Running on Happy, as well as Meatless Monday hosted by Confessions of a Mother Runner, Tina Muir and A Whisk and Two Wands.