Cauliflower Steaks with Tomato Purée and Garlic Butter Vegetables

by Book Recipe

Cauliflower Steaks

Cauliflower Steaks with Tomato Purée and Garlic Butter Vegetables Vegan Cauliflower Steaks with Tomato Purée and Garlic Butter Vegetables American Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Cauliflower
  • 1/2 of an Onion
  • 2-3 pieces of Garlic
  • 1 Tomato
  • 1/2 of Green Bell Pepper
  • Salt & Pepper to taste
  • Olive Oil
  • 1/2 tbsp Butter
  • Touch of Parmesan Cheese


  1. Preheat Oven to 400

  2. Place Cauliflower upside down on a cutting board and remove the stems with a pairing knife. Cut the Cauliflower into steak sized pieces with a chef's knife as shown in the video.
    On a hot cast iron skillet with Olive Oil, sear the Cauliflower pieces for a minute or two and flip to the other side very carefully. Add a couple of pieces of Garlic and a small piece of onion to the skillet. Season the vegetables with Salt, Pepper, and Olive Oil, and bake in the oven for about 15-20 minutes. You can bake all the vegetables in a baking sheet for about 20-30 minutes and you won't have to sear the Cauliflower pieces if you choose this method.

  3. When the Cauliflower has about 5 minutes of cook time remaining, sauté Pepper and Onion pieces on a hot pan with Olive Oil. Cook for 2 minutes, mix in 1/2 tbsp of butter, Salt, and Pepper. Add a handful of spinach leaves into the pan, turn off heat, and mix to allow Spinach leaves to lightly wilt.

  4. Remove the baking sheet/skillet from the oven.

  5. For the Tomato sauce, remove the stem from Tomato and place in a blender with Roasted Garlic, Onion, and a pinch of Salt and Pepper. You can add hot sauce if pepper flakes for an extra kick.

  6. Serve Cauliflower steaks on a bed of Tomato Purée and Garlic Butter Vegetables and a sprinkle of Parmesan cheese.


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