CAULIFLOWER STEAK

This steak is a fantastic alternative to traditional meat steaks. It’s much healthier for us, non-toxic, easy on the digestive system and packed with vitamins and nutrients. If you haven’t yet discovered cauliflower, I highly encourage you to try this recipe or any of my other cauliflower dishes. I’m sure you’ll fall in love with this vegetable just as I have! I can’t imagine my cold-weather meals without this wonderful vegetable.

Ingredients

• Cauliflower head

• 2-3 cloves of garlic

• 3 tablespoons of pesto sauce (optional)

• 1-2 cooked (or baked) sweet potatoes (depending on size)

• 200 g of cooked butter beans

• 3 tablespoons of nutritional yeast flakes

• Spices: salt, cumin

• Greens (whatever you have on hand - arugula, lettuce, spinach, etc.)

• Fresh herbs (optional)

Instructions

I start by rinsing the cauliflower head and removing the leaves. Then, I slice steaks from the thickest part of the cauliflower (somewhere around the middle). Usually, I can get 2-3 full steaks from one head. P.S. I don’t throw away the leftovers - I cook them alongside the steaks and serve them just as easily if someone wants another portion, or I set them aside to use in salads or Buddha bowls another time.

Next, I marinate the cauliflower steaks with a plant-based pesto sauce and minced garlic. I sprinkle them with salt and massage it in well (if you don’t like or don’t have pesto, you can simply marinate the cauliflower steaks with salt and garlic).

I then place them in a preheated oven at 200°C for about 35-40 minutes.

While the cauliflower steaks are baking, I prepare a sweet potato and bean puree. In a blender, I combine cooked beans, roasted sweet potatoes, nutritional yeast flakes, salt and cumin if needed (adding a bit of water to help everything blend smoothly). I blend it all until well combined.

For serving, I plate a few spoonfuls of the puree, spreading it out a bit. On top, I place the roasted cauliflower steak and serve it alongside some greens. If I have any on hand, I sprinkle fresh herbs over the top.

I serve this with a refreshing salad.

BON APPETIT!