Have you ever wondered how restaurant chefs take cauliflower and turn it into “steaks?” It’s easy, and in this post I’ll show you how to make cauliflower steaks. I’ll also serve up a protein-filled, vegetarian recipe for Cauliflower Steaks with White Beans that you and your kids will LOVE.
If you have a few mushrooms on hand, slice them up, sautee, and add to the bean topping.
It may seem complicated, but with a cutting board, a sharp knife, and a little bit of patience, you can easily transform a head of cauliflower into hearty slices or “steaks.”
As a mom and a dietitian obsessed with getting my family to eat lots of veggies, I’m always on the lookout for fun new ways to serve them up.
Janet Helm from Nutrition Unplugged recently wrote an excellent post titled, Veggie Hacks to Help Pump Up the Produce, and I believe my cauliflower-to-steak transformation counts as just that: A hack!
How to Make Cauliflower Steaks
– Wash the cauliflower and remove the outer leaves.
– Leave the stem intact, but cut off the bottom so the head of cauliflower stays flat and stable when placed on a cutting board.
– Place the cauliflower on a cutting board with the stable stem side down, and use a sharp knife (I use a chef’s knife) to slice the cauliflower in half.
– Starting at the cut side of each half, carefully cut two, 1-inch-thick slices. Trim away the stem ends. (Wash the stems, chop into 1-inch pieces, toss with olive oil, and roast with the cauliflower. Serve on the side.)
– Break the remaining cauliflower pieces into florets. (You should end up with three to four big steaks, a few mini steaks, and a bunch of florets.)
Talk about an extreme steak makeover. This cauliflower steak with white beans is filled with fiber, protein, and big flavors, and it’s vegetarian and vegan.
- Serves: 4
- Calories: 190
- Fat: 5g
- Saturated fat: 1g
- Carbohydrates: 28g
- Sodium: 330mg
- Fiber: 12g
- Protein: 10g
- One medium-size cauliflower, cut into three to four, 1-inch-thick whole slices (about 6 ounces per slice), plus remaining florets
- 4 teaspoons extra virgin olive oil, divided
- 1½ teaspoons chopped fresh thyme, divided
- 1 clove garlic, minced
- One 15-ounce can cannellini beans, drained and rinsed
- ¾ cup marinara sauce
- Optional: Grated vegan Parmesan cheese
- Line a large baking sheet with parchment paper.
- Preheat the oven to 425°F. Place the cauliflower on the baking sheet, and brush the “steaks” and florets with 2 teaspoons of the oil. Sprinkle with a pinch of kosher salt and black pepper. Roast until lightly caramelized and the cauliflower is almost cooked through, about 18 minutes. Gently flip over each “steak” and floret and brush with 1 more teaspoon of the oil. Sprinkle with 1 teaspoon of the thyme, a pinch of salt and pepper, and roast until well caramelized and the cauliflower stems are cooked through, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 teaspoon oil in a medium-size skillet over medium low heat. Add the garlic, and cook 30 to 60 seconds, stirring frequently, until golden and fragrant. Mix in the beans, marinara sauce, and the remaining ½ teaspoon thyme, and cook, stirring frequently, until heated through and bubbly, about 5 minutes.
- Top the cauliflower with the beans and serve. Sprinkle with vegan Parmesan cheese as desired.
Have you tried making cauliflower steaks? What’s your favorite way to change up (AKA Hack) a vegetable? Next on my veggie wish list is a Spiralizer 🙂