Have you ever heard of cauliflower steaks? I’ve been seeing recipes for cauliflower steaks for years – probably around the time that Pinterest first launched. It used to be invite only! Remember that?
It has taken me years to finally take the plunge with them, but I’m glad I did. Even my meat-eating husband enjoys this dish.
This recipe is gluten & grain free, vegan, soy free, nut free, etc etc etc, but LOADED with flavor. And, if you follow my directions on pan usage, you can get away with only using 1 skillet and 1 pot making clean up super easy.
If you haven’t checked out my Vegan Refried Beans, pop over here to do so. You’ll need 1 full recipe of them to put on top your cauliflower steaks. Guac is also a great addition.
Ingredients Serves: 2 adults
- 1 medium-large head of cauliflower
- 1-2 fat cloves of garlic, minced
- olive oil
- 1 full recipe of my Vegan Refried Beans with Veggies
- Preheat oven to 375°
- Heat large skillet over medium heat, add a bit of olive oil to the pan, about 2 tbsp
- Once oil is warm, add minced garlic and turn heat down to low. (You’ll notice these steps in the refried beans recipe. Do this only once.)
- Allow garlic to cook and infuse oil for about 15 minutes. Make sure the garlic is browning very slowing and not burning. Stir occasionally and turn down heat as needed.
- While garlic is cooking, wash cauliflower and peel off leaves, if necessary
- Cut cauliflower into 4 relatively even steaks, about 3/4″ thick. I recommend cutting closer towards the middle of the head. Set aside.
- Once garlic has cooked for about 15 minutes, add the cauliflower steaks to the pan and turn heat up to medium-low, sprinkle lightly with salt & pepper.
- Cook the steaks for 2-3 minutes per side.
- Remove the steaks to a parchment or silpat lined baking sheet and place immediately into the oven.
- Roast about 15-20 minutes or until lightly browned and can be pierced easily with a fork through the thickest part.
- While steaks are roasting, prepare the refried beans.
- At this point you should still have oil and garlic in your large skillet, this is where you will follow the directions for the refried beans, using the same skillet, picking up with adding onion to the hot skillet.
- Once your steaks are fully cooked, place them on your serving plate and top with the vegan refried beans with veggies.
- Add chopped cilantro on top as a garnish if you like (and don’t forget the lemon or lime juice! It really adds more flavor and interest). Serve with some guac or sour cream on the side for your vegetarian or omnivore friends.
That’s it! It does involve a bit of time in the kitchen unless you make the refried beans ahead of time and reheat them to serve with the steaks. But I will tell you, it is worth it. This is a really delicious dish and a great way to get veggies into your possibly otherwise reluctant vegetable-eating friends/family.
- I have made this before and had the cauliflower steaks fall apart on me. If this happens to you I recommend to still follow the recipe as suggested and instead of having cauliflower steaks you will have them as a little mountain under the refried beans! In fact, I kind of like that idea. Cauliflower Mountains with Refried Beans. 😉
- The refried beans recipe is super versatile as far as add-ins go. I used mushrooms in my original recipe, but forgot to get some for this go around so I used frozen corn instead. Bell peppers would also be a great addition.
- Don’t throw away the extra cauliflower! Toss with some EVOO and roast with the steaks. Have it with dinner the next night.
- You’ll most likely have some extra refried beans. You can freeze them or toss them into a bowl with some rice and other toppings of your choice for a delicious homemade burrito bowl!