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Home » Holiday

Published: Oct 12, 2022 by Barbara Zackey · 4 Comments

Vegan Cauliflower Steaks

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These Vegan Cauliflower Steaks are quick and easy to cook. The savory flavors of cumin and black pepper are baked deep into the tender and juicy cauliflower. Each bite pairs perfectly with this creamy sweet potato and carrot puree rich in beta-carotene. This dish can be prepared and cooked in 30 minutes.

Vegan Cauliflower Steaks this post

This recipe is a match made in heaven for your next special occasion. I've served it at dinner parties and holiday meals. It's my go-to: dairy-free, gluten-free, low-inflammatory, and vegan entree.

One of my favorite things to do is, cook for people. Holidays bring a lot of opportunities to show gratitude for the people I love most, and hosting someone for a delicious meal fills me up, and them too! This recipe fits on a restaurant menu and will bring raving reviews from your guests.

The beta-carotene puree has rich, deep flavors from the sweet potato and carrots but is perfectly lifted with cinnamon and coconut milk. I chose to top mine with poppy and sesame seeds, but chopped parsley would look amazing too!

Looking for easy side dish options to pair with this entree? Air Fryer Asparagus Recipe and these Roasted Mushrooms with a Balsamic Glaze would knock your tastebuds out of the park!

...and if you have extra cauliflower or are on a cauli-kick you've got o try my Harissa Roasted Cauliflower!

Jump to:
  • Why you'll love this dish
  • Ingredients needed
  • Instructions
  • Substitutions
  • Equipment
  • Storage
  • Top tip
  • Vegan Cauliflower Steaks

Why you'll love this dish

Nourishing - the pureed root veggies will ground you while the digestion-enhancing spices (turmeric, cinnamon, and cumin) will nourish your body and leave you feeling satiated.

Aesthetically pleasing - whether you're looking for an easy, wholesome entree or planning on hosting guests, this dish will not only wow their tastebuds, but it looks beautiful. The bright pop of orange under a sizzling cauliflower steak really sets the plate.

Skin-booster - OK win-win, right? The sweet potato helps regulate hormones, while cinnamon calms the nervous system, but it's the cauliflower that really helps the skin glow. Packed with vitamins A, C, E, and K, minerals, and dietary fiber for the gut.

Ingredients needed

On the difficulty scale, this dish is definitely in the easy category. With limited ingredients, most found in your pantry, you'll have a fresh-tasting and nourishing dish prepared quickly. Here's a look at what you'll need:

Vegan Cauliflower Steaks - flat lay of ingredients

Cauliflower - the main attraction here! You'll want to find a large cauliflower so you can cut it into four steaks. If the cauliflower is small, you'll only get two steaks.

Sweet potato - this sets the base of the puree and really brings that smooth but thick texture!

Carrots - give this dish a beta-carotene boost. It also evens out the sweet potato and allows the digestive-warming spices to come in.

Coconut milk - added to the puree when blending for a smooth and sweet addition.

Lemon juice - mixed with oil and cumin to slather the steaks in the acidity is light and barely noticeable but necessary for the cumin flavor to pop.

Spices - Turmeric, cinnamon, and cumin are all tasted throughout this dish.

Instructions

The trickiest part of this recipe will be cutting the cauliflower to ensure each steak is thick enough without any breakage. Your aiming for 1-2 inch thick slices. If you cut the steaks too thin, you'll risk the "steak" falling apart into florets. While they'll still be edible (and delicious), you won't get that steak vibe.

Here's my example, a full recipe card with detailed instructions at the bottom of this page.

Cauliflower cut in half

Cut the cauliflower head in half through the core. Then take one half and cut it again into two pieces. Trim the outer side so that the steaks lay flat on either side. In the end, you should have four steaks. Because my cauliflower was small, I cut it in half and trimmed the outer side for two steaks.

Cauliflower steaks on parchment paper and baking tray

Brush each side with the oil mixture and place on nonstick baking sheets or line with parchment paper. Slide them into the oven to bake!

Beta-Carotene puree in blender and spread on plate.

Make the puree by boiling the carrots and sweet potato until tender, and then blend with all other ingredients until a smooth, spreadable mixture forms.

Tip: keep an eye on the roasted cauliflower while it bakes and cook to your liking. Some like the outer a little burnt and crunchy, while others might prefer soft and tender. I personally like it tender and juicy with a little browning on the top.

Substitutions

While the steak needs to be from cauliflower, you can make changes to the puree. If sweet potatoes/carrots are not your thing, butternut squash would be the best alternative.

For the oil, you can use coconut, olive, or avocado. I use avocado since it has a very light flavor.

For the garnish, you can use poppy and sesame seeds, as I did, or chop some fresh herbs to sprinkle on top; parsley would be perfect!

Equipment

You'll need to blend the puree using a high-speed or food processor. I have both options, but I prefer my Vitamix blender, which has a soup option that keeps the temperature of the puree warm.

Storage

Store the puree separately from the roasted cauliflower in the fridge. Reheat and recombine when ready. Good for 2-3 days.

Top tip

Besides cutting the cauliflower steaks thick enough, my best tip is to ensure they are fully slathered in the olive oil mixture so all the juicy flavors can soak in as it bakes. If your cauliflower was large or you feel you don't have enough, make a second batch!

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Vegan Cauliflower Steaks

Vegan Cauliflower Steaks

These Vegan Cauliflower Steaks are quick and easy to cook. The savory flavors of cumin and black pepper are baked deep into the tender and juicy cauliflower. Each bite pairs perfectly with this creamy sweet potato and carrot puree rich in beta-carotene. This dish can be prepared and cooked in 30 minutes.
5
Print Pin Rate
Course: Main Course
Keyword: cauliflower
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Barbara Zackey

Equipment

  • 1 blender high-speed blender or food processor

Ingredients

For the Cauliflower:

  • 1 large head of Cauliflower
  • ¼ cup oil (avocado, olive, or coconut oil) if using coconut oil, ensure it is melted
  • 1 tablespoon lemon juice
  • 1 tablespoon cumin
  • Sea salt to taste
  • Fresh ground black pepper to taste

For the beta-carotene puree:

  • 3 medium carrots sliced into thick chunks
  • 1 medium sweet potato peeled and coarsely chopped
  • 2-3 tablespoons coconut milk
  • ¼ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt or to taste
  • ½ cup parsley chopped for garnish
  • 1 tablespoon poppy seeds and seseme seeds for garnish

Instructions

  • Preheat the oven to 400° Farenheit. Line a baking sheet with parchement paper.
  • Slice the cauliflower in half through the core. Take one half and slice again ensuring the width of both steaks is at least an inch. Repeat with the second half so there are four steaks in total.
  • Whisk the oil, lemon juice, cumin, salt and black pepper together in a small bowl. Brush the top of the cauliflower with ½ of the mixture.
  • Roast the cauliflower steaks in the oven for 15 minutes. Once done gently turn the steak over and brush the other side with the remaining mixture. The steaks should be adequatly basted in the mixture. Continue roasting for another 15 to 20 minutes until golden and tender or to your preference.
  • While the cauliflower roasts prepare the puree. Remove the skin and chop the vegetables. Place the carrots and sweet potato in a medium-sized pot and bring to a boil and cook for 20 minutes or until tender.
  • Drain the carrots and sweet potatoes and place them in the blender or food processor with the coconut milk, turmeric, cinnamon, and salt. Blend on high, stopping to push the contents down as needed until smooth and spreadable. If needed you can add 1 more tablespoon of coconut milk but the less liquid the better.
  • Assemble the plate by spreading the puree on the bottom, top with the cauliflower steaks and add the garnish.
Did you make this recipe?Leave a comment below letting me know how it went & don't forget to give it a star rating ⭐⭐⭐⭐⭐. Mention @BotanicalBarbara or tag #BotanicalBarbara, I love to see your creations!

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Reader Interactions

Comments

  1. Babs says

    October 12, 2022 at 1:09 pm

    5 stars
    These vegan cauliflower steaks were delicious! Tender and the sweet potato purée was perfect for fall. Def making again for guests this season!

    Reply
  2. Mike says

    October 14, 2022 at 5:43 pm

    5 stars
    The purée went great with this dish. This is my new favorite way to cook and eat cf, was satisfying to cut with a knife and remaining stem reminded me of a t bone. Great method!! 🙂

    Reply
  3. Susan Marie says

    January 27, 2023 at 5:08 am

    5 stars
    Another great dish, easy to make and full of flavor. Loved it!!

    Reply
    • Barbara Zackey says

      January 29, 2023 at 2:59 pm

      Thanks! I'm so glad you liked it!

      Reply

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Welcome, I'm Barbara! Here I share nourishing whole-food vegan recipes while teaching you how to cook & become a CFO (Chief Food Officer) in the kitchen. Every recipe post aims to provide expert-level instructions with tips that transition into your everyday cooking and improve your skills in the kitchen.

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