cauliflower steaks

Vegan Cauliflower Steaks & Bites

This vegetable is truly delicious and so versatile.  It can be created into delicious ‘steaks’ ‘bites’ ‘rice’ and so much more.  Here I share with you a few of my favourite recipes using the wonderful Cauliflower and hope that you enjoy as much as I do.

Smoked Chilli Cauliflower Steaks

Ingredients
1 cauliflower head
4 tbsp sunflower oil
1 tsp smoked paprika
1/2 tsp dried chilli flakes
2 tbsp soya sauce
1 tbsp lemon juice

Method

  1. Pre-heat the oven at 180C
  2. Remove all the leaves and stalk of the cauliflower
  3. Cut the cauliflower into 1/2 inch thick slices, starting down the middle so you get a good chunky piece.  Then start to cut outward.  You will get smaller bite size pieces crumbling away from the main steak pieces, keep these aside for creating cauliflower bites or for soup!
  4. Whisk all the other ingredients in a small dish/bowl and brush onto the cauliflower steaks, both sides
  5. On a flat baking tray, put a piece of baking paper and lay out the cauliflower steaks and bake in the oven.  Turn over after 15 minutes and bake for a further 15 minutes (until tender and browned).

Enjoy with salad, with other steamed vegetables or with some brown rice.

 

Spicy Cauliflower Curry Steaks

Ingredients
1 cauliflower head
4 tbsp sunflower oil
1 tbsp mixed curry powder
1/4 tsp turmeric
1 tbsp lemon juice
1/2 tsp red chilli powder (add more or less to taste)
1/2 tsp sea salt
1 tbsp chopped fresh coriander

Method

  1. Pre-heat the oven at 180C
  2. Remove all the leaves and stalk of the cauliflower
  3. Cut the cauliflower into 1/2 inch thick slices, starting down the middle so you get a good chunky piece.  Then start to cut outward.  You will get smaller bite size pieces crumbling away from the main steak pieces, keep these aside for creating cauliflower bites or for soup!
  4. Whisk all the other ingredients in a small dish/bowl and brush onto the cauliflower steaks, both sides
  5. On a flat baking tray, put a piece of baking paper and lay out the cauliflower steaks and bake in the oven.  Turn over after 15 minutes and bake for a further 15 minutes (until tender and browned).

Enjoy with salad, with other steamed vegetables or with some brown rice.

 

Coconut & Parsley Cauliflower Bites

Ingredients

1 cauliflower head
4 tbsp sunflower oil
1/2 tsp sea salt
4 tbsp desiccated coconut
1/2 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp cumin
1 tbsp chopped fresh parsley

Method

  1. Pre-heat the oven at 180C
  2. Remove all the leaves and stalk of the cauliflower
  3. Cut the cauliflower in half and start to pull out florets of cauliflower that are bite size
  4. Whisk all the other ingredients in a bowl and put the florets into the bowl and mix around so all pieces are well coated
  5. On a flat baking tray, put a piece of baking paper and lay out the cauliflower bites and bake in the oven.  Turn over (or shake) the florets after 15 minutes and bake for a further 15 minutes (until tender and browned).

Enjoy with salad, with other steamed vegetables, with some brown rice or some baked potato fries!

 

Cauliflower & Chestnut Mushroom Risotto

Ingredients

1 cauliflower head
1/2 tsp coconut oil
1/2 tsp sea salt
1/2 can coconut milk
1 cup freshly made vegetable stock or 2 ready made stock cubes (suitable for vegans)
1 tbsp fresh parsley
1 tsp mixed Italian herbs
Pinch of ground nutmeg (optional – however I LOVE this and it compliments this dish beautifully)
1/4 tsp fresh ground black pepper
2 cups chestnut mushrooms sliced

Method

  1. Using your food processor and the grating attachment, grate the cauliflower (cutting it first into pieces that will fit into your food processor)
  2. In a sauce pan, put in the coconut oil and gently sauté the mushrooms.
  3. After approx. 10 minutes, add the cauliflower rice and add all the herbs and spices and stock.  Cover and leave to simmer on a low heat for 20-30 minutes
  4. Once the cauliflower rice is cooked and tender, add the coconut milk and cook for a further 4 minutes
  5. Serve and garnish with the fresh parsley and a sprinkling of freshly ground black pepper.

 

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