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Thick, hearty slices of cauliflower roasted until tender on the inside and beautifully caramelized on the outside. Seasoned with smoky spices and drizzled with a zesty parsley vinaigrette, this is a fantastic plant-based main course that's both elegant and easy to make.
For 4 servings
Prepare the Cauliflower
Season the Steaks
Roast the Cauliflower
Thick, hearty slices of cauliflower roasted until tender on the inside and beautifully caramelized on the outside. Seasoned with smoky spices and drizzled with a zesty parsley vinaigrette, this is a fantastic plant-based main course that's both elegant and easy to make.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 174.79 calories per serving with 6.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Parsley Vinaigrette
Serve
Change the flavor profile by using other spices like cumin, coriander, chili powder, or a pre-made curry or Cajun spice blend.
Serve with a different sauce like a creamy tahini dressing, a romesco sauce, or a dollop of pesto instead of the vinaigrette.
Add texture and flavor by topping the finished steaks with toasted nuts (like almonds or pine nuts), fresh herbs (like dill or chives), or a sprinkle of nutritional yeast for a cheesy flavor.
Cauliflower is an excellent source of vitamins C and K, and a good source of folate and vitamin B6, which are essential for energy production and overall health.
With a significant amount of dietary fiber, this dish promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Cauliflower contains antioxidants and anti-inflammatory compounds like sulforaphane, which may help reduce chronic inflammation and protect against certain diseases.
This recipe uses olive oil, a source of monounsaturated fats, and is free of cholesterol. The high fiber content in cauliflower also helps in managing cholesterol levels, supporting cardiovascular health.
The key is to use a large cauliflower and keep the core intact. Slice from the center of the head outwards, ensuring each steak has a piece of the central core to hold the florets together. Be gentle when handling and flipping them.
Yes, it is very healthy. Cauliflower is a low-calorie, high-fiber vegetable packed with vitamins and antioxidants. This recipe uses heart-healthy olive oil and relies on roasting, a healthy cooking method that requires minimal fat.
Each cauliflower steak serving contains approximately 220-250 calories, depending on the size of the cauliflower and the exact amount of oil used. It's a light yet satisfying main course.
They are very versatile. Serve them over a bed of quinoa, lentils, or creamy polenta. They also pair well with a fresh green salad, roasted potatoes, or a side of crusty bread to soak up the vinaigrette.
Yes, you can. Preheat your air fryer to 375°F (190°C). Place the seasoned steaks in the basket in a single layer (you may need to cook in batches). Air fry for 10-12 minutes, flipping halfway, until tender and golden.
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or an air fryer for 5-7 minutes until warmed through. The vinaigrette can be stored separately in the fridge.
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