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.
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.