Have you heard of or made cauli-steaks?
Since now, we typically will make cauli-wings
but when you're hangry,
sometimes cutting the cauliflower, making the batter and cooking seems like too much time.
Look what we made instead!
Cauli-steak with left over rice, green chutney, homemade tahini caesar spinach salad, hemp and smokey smiles.
Recipes by one of our favourite creators in the kitchen, The Minimalist Baker
30 mins from oven to table.
Can't find shawarma spice? Make it!
- Preheat oven to 400 degrees F (204 C) and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps the “steaks” hold together.
- Place on a bare or parchment-lined baking sheet and rub the "steaks" with oil (or water), sea salt, maple syrup, and shawarma spice blend to evenly coat. Be gentle, as the cauliflower steaks can break apart, which is no big deal (but it's ideal if they remain in one solid piece).
- Bake for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned.
- In the meantime, prepare the chutney by adding all ingredients (besides water // avocado is optional) to a food processoror high-speed blender and blend on high to combine, scraping down sides as needed. Then add water until a creamy sauce is formed.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, salt for overall flavor, garlic for kick, or lime for acidity. Add to a serving dish (store leftovers covered in the refrigerator for 4-5 days).
- Serve by plating cauliflower and drizzling with chutney sauce. This makes a generous side dish, or to make this a more complete meal, serve over a bed of quinoa, alongside beans or hummus, or with roasted vegetables and tahini (like this salad).
- Store leftover cauliflower steaks in the refrigerator up to 2 days, though best when fresh. Reheat in a hot skillet on the stovetop or in a 350-degree F (176 C) oven.