Marinated Cauliflower Steaks with Lentil Olive Relish
Servings: 4 steaks
Ingredients
- 4 Tbsp shoyu tamari or soy sauce
- 2 Tbsp vegan Worcestershire sauce
- 1 Tbsp agave
- 1 Tbsp balsamic vinegar
- 3 cloves garlic crushed
- ½ tsp salt
- 2 Tbsp olive oil
- 1 head of cauliflower
- 1 batch Lentil Olive Relish recipe below
Instructions
- Preheat the oven to 350°F.
- Combine the shoyu, Worcestershire sauce, agave, vinegar, garlic, salt and olive oil in a small mixing bowl. Whisk to combine.
- Place the cauliflower head on a cutting board. Remove the outer leaves. Slice the cauliflower into 4-6 thick slices (each about 1 inch wide).
- Place the cauliflower slices into a bag and pour the marinade over them. Allow to marinate at least 20 minutes.
- Place the cauliflower slices on a baking sheet lined with a silpat mat or parchment paper. (Reserve the marinade.) Roast for 20 minutes. Baste with the reserved marinade every 10 minutes, flipping on each side.
- Remove from the oven and top with the Lentil Olive Relish to serve.
Notes
Soy allergy? Use coconut aminos instead of soy sauce.
Ditch the oil: Omit the oil or use vegetable broth.
Spoiler Alert: Marinated Cauliflower Steaks with Lentil Olive Relish will stay fresh in an air-tight container in the refrigerator for a week.