A Cauliflower Steak Recipe That is Delish!

What the Heck is a Cauliflower Steak? Find out on today’s Plant Based In the ‘Burbs show with Sherri & Paige! Jump in the kitchen with these two fun Chefs who simplify vegan cooking! Find more of their shows on the UnchainedTV streaming network, so be sure to download the APP now. So let’s take a look at how the magic happens with this tasty recipe…

Plant-Based In The Burbs Hosts and Chefs

Sherri Johnson is an entrepreneur, personal trainer, mother, wife, and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Eventually, Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant-Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals. With her friendly approach and infectious charm, she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.

Celebrating being vegan for 7 years, Paige Parsons Roache has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the environmental impact of eating meat and dairy, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan.  Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for UnChainedTV. Reporting on all the latest animal rights news.  She also became the Senior Booker for UnChainedTV. Now, the Communications Director of UnchainedTV’s streaming network, and co-producer/co-host of the Plant-Based In the ‘Burbs show, Paige brings inspiration, humor, and humbleness to the kitchen, showing simple swap-outs and easy recipes to inspire people to bring more plants on their plates.

Sherri Johnson and Paige Parsons Roache

How to Make Cauliflower Steak

These roasted savory, smoky Cauliflower Steaks are bursting with flavor. They are charred, caramelized, and crispy on the outside, and tender on the inside. This recipe is simple to make, dairy-free, low-carb, vegan paleo, gluten-free, plant-based, and cost-efficient. So it is a meal that works for almost everyone and their dietary needs.  A perfect dish to serve at a dinner party and is sure to impress your guests.

The plated and ready-to-eat Cauliflower Steak.

Print Recipe

CALI Cauliflower Steak

These roasted savory, smoky cauliflower steaks are bursting with flavor. Charred, caramelized and crispy on the outside, tender on the inside. Easy to make, dairy-free, low-carb, vegan paleo, gluten-free, plant-based and cost efficient. Serves 2.

Course: Dinner

Cuisine: American

Keyword: vegan

Servings: 2 people

Ingredients

• 1 large head of organic cauliflower
• Ingredients for the special CALI Sauce:
• 1/2 lemon squeezed
• 2 garlic cloves chopped
• Dash of pepper
• 1/2 C Sunflower Oil
• 1 TBL Coconut Aminos
• 1 TBL Bragg Liquid Aminos
• 1 TBL Toasted Sesame Oil
• 1 TBL gluten-free soy sauce
• 1 tsp smoked paprika
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp garlic salt

Instructions

• Start with a large head of organic cauliflower, rinsed. Steam it whole for 10 minutes. Cut into two 1-1 1/2 inch thick "steaks". Place the remainder of the cauliflower pieces into a bowl.
• Place the "steaks" into a pan, and marinate in the special CALI Sauce for 15 minutes. Add the extra pieces as well.
• Preheat the oven to 400 degrees. Mix and spread the special CALI Sauce onto the cauliflower cuts and pieces. Cook for 25 minutes, or until tender to a knife cut. Serve with a side of rice with roasted mixed veggies, two Beyond Meat plant-based breaded tenders, a simple side salad or sautéd spinach. Enjoy!

Notes

Original Recipe from Paige Parsons Roache. 

Thanks For Joining Plant Based in the Burbs!

Thanks so much for stopping by and checking out this tasty recipe for Cauliflower Steaks.  Go ahead and give it a try and let us know how much you loved it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other simple vegan recipes to try?  Hop on over to our recipe page, where we have a ton to choose from. Until next time…Keep cookin’!