Cauliflower used to be my worst nightmare. But, as I grew older and experimented with different preparation methods, I started to like it little by little. Now that I'm a vegetarian, I find that cauliflower can be a godsend for its versatility. You can puree it into soup, turn it into rice, slice it into salad, use it as a pizza base, or even serve cauliflower steak. It's thick enough as a base and it roasts very well with simple garnishes: salt, pepper, and olive oil.
- 1 small to medium cauliflower
- Salt and pepper
- Olive oil
- 1 red onion
- 1 tomato
- 2 cloves of garlic
- 1 small chilli pepper - optional
- mayonnaise - optional
- Preheat the oven to 170C/325F.
- Carefully peel away the leaves from the cauliflower and cut it in half. Make long slices that should roughly be the width of your thumb. Leave the stalk on and remove any additional leaves that remain.
- In a skillet that's safe to put into the oven, heat a bit of olive oil on medium and sauté the cauliflower slices until the edges become a soft brown color (5-7 mins max on each side).
- Season each side of the cauliflower with salt and pepper, then put the pan in the oven for 15 mins. Keep an eye on it so that it doesn't burn.
- Mince the red onion, tomato, garlic cloves, and chilli pepper (if using) and toss them into a small bowl with olive oil and a bit of salt.
- When the cauliflower is ready, plate it with the onion mixture and light mayonnaise (optional) to offset the onion taste.
- If you have cauliflower steak left over, turn it into cauliflower rice or chop it into a salad for the next day.
This cauliflower steak recipe was created by Anna M (eatforyourpeace). Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog. Let us know what you think of Anna’s cauliflower steak recipe in the comments below!