The crisp autumn weather has arrived ushering in a new bounty of one of my favorite vegetables. Do you love cauliflower as much as I do? Whether it’s riced, roasted or mashed this seasonal love of mine can always use a refresh. Say hello to cauliflower steaks with 3 new sauces. Talk about flavor, convenience and health.
This is my vegetarian entry for the Kevin’s Natural Foods Eat Clean Live Happy Blogger Challenge.
Pro Tip: For a “meaty” bite slice cauliflower into 1½-inch thick steaks
One of my favorite ways to cook cauliflower is slicing it into steaks and roasting it. Covered in foil at high heat the cauliflower gets a 10 minute flash of tenderizing steam from its own natural juice. Remove the foil, continue roasting and cauliflower’s natural sugars caramelize to a nutty brown. Such an easy clean flavorful way to cook.
Pro Tip: For high heat roasting, use an oil with a high smoke point like grapeseed or avocado
Pro Tip: Roasted cauliflower leaves make a delicious crispy garnish
Thai Coconut 
Korean BBQ 
Lemongrass Basil
Featuring three sauces, the first is Kevin’s Thai Coconut. Lover of all foods Thai this sauce delivers a punch of lime and coconut balanced with a mild heat and sweetness. Embellished with peppers and onions and a garnish of crispy cauliflower leaves this sauce truly elevates the cauliflower.
The second sauce is the hands down family favorite. The Korean BBQ brings a bold “meaty” flavor to the table and is a natural paired with mushrooms. This sauce is umami at its best and my meat lovers sure did not miss the meat.
The third sauce I chose to try is the delightful Lemongrass Basil. It’s creamy with a kick of heat and took what is otherwise considered a bland vegetable to new heights of flavor. In the time it takes for the cauliflower to roast this sauce is ready to plate.
Which sauce will you try? Each one makes 4 servings and I guarantee you will want to not only try the three I chose but all the other wonderful products Kevin’s natural foods has to offer. They are available at Whole Foods and Costco and of course on-line.
4 fresh cauliflower steaks (cut 1 ¼ to 1 ½-inches thick) ¼ cup Cauliflower leaves Grapeseed or avocado oil 1 teaspoon fine sea salt ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon ground ginger Heat oven to 500F. Brush both sides of cauliflower steaks lightly with oil. Toss leaves with 1 teaspoon of oil. In small bowl, mix salt with garlic powder, paprika and ginger; toss leaves with ¼ teaspoon. Sprinkle remaining salt mixture evenly over both sides of cauliflower steaks. Place cauliflower on a baking sheet. Cover tightly with foil. Roast 10 minutes. Remove from oven and remove foil. Sprinkle leaves on roasting pan. Reduce oven temperature to 450F. Return pan to lower rack of oven. Roast 6 minutes. Transfer roasted leaves to a plate. Turn steaks and continue roasting until golden brown and tender. Transfer steaks to serving plates. Meanwhile, prepare desired sauce. Thai Coconut Pepper & Onion Sauce 1 tablespoon grapeseed or avocado oil 1 small to medium red bell pepper, seeded and julienned 1 medium onion, halved and thinly sliced 1 (7 oz.) package Kevin’s natural foods Thai Coconut Sauce Garnish: roasted cauliflower leaves and fresh lime wedges Heat skillet over medium-high heat. Add oil and heat until shimmering. Add peppers and onions, cook, stirring, until onions soften and peppers are crisp tender. Reduce heat to low. Add sauce; simmer for 1 minute. Spoon sauce over cauliflower steaks. Top with roasted cauliflower leaves. Garnish with lime wedge. Korean BBQ Mushroom Sauce 1 tablespoon grapeseed or avocado oil 1 (3.5 oz.) package fresh maitake or oyster mushrooms, torn 1 (7 oz.) package Kevin’s natural foods Korean BBQ Sauce 1 tablespoon toasted sesame seeds 2 tablespoons chopped fresh cilantro Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with sesame seeds and cilantro. Lemongrass Basil Shitake Sauce 1 tablespoon grapeseed or avocado oil 1 (3.5 oz.) package sliced shitake mushrooms 2 scallions, thinly sliced Heat oil in skillet over medium-high heat until shimmering. Add mushrooms; cook, stirring, 3 to 4 minutes or until mushrooms release their liquid and brown. Reduce heat to low. Add sauce, stirring to coat mushrooms. Simmer for 1 minute. Spoon over cauliflower steaks. Sprinkle with green onions. Cauliflower Steaks with a Trio of Sauces
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Eat well Live Happy
I have to admit I’m not the biggest cauliflower fan but these look delicious!
How lovely of you, Bernadine, to take the time and drop me such a nice comment. Roasted cauliflower is really so good and takes on many good flavors. I hope you will give it a try.