The Best Cauliflower Steaks with a Trio of Sauces

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.

sliced 1 1/4 to 1 1/2-inches thick I can usually get 3 steaks per large head of cauliflower

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

And save and roast the cauliflowers leaves, too. The leaves are delicious and high in nutrients. They are so much better in your belly than in your compost pile.

Pro Tip: Roasted cauliflower leaves make a delicious crispy garnish

Let’s get saucy! Developed by chefs, Kevin’s natural foods sauces come in 8 amazing flavors that are paleo/keto certified. In addition, they are dairy free, soy free, gluten free and contain no preservatives. In the short time it takes to roast and/or stir-fry a few vegetables dinner is on the table. And did I mention they are made in the U.S.A.? Huge bonus points for that.

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.

Roasted cauliflower steak with Thai Coconut peppers & onions. Garnished with crisp cauliflower leaves.

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.

Meaty cauliflower steak with Korean BBQ mushroom sauce. Garnished with cilantro & sesame seeds.

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.

Lemongrass Basil sauce with shitake mushrooms & green onions

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.

Cauliflower Steaks with a Trio of Sauces

  • Servings: 4
  • Difficulty: easy
  • Print

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.

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Thai Basil is a perennial in my garden

Eat well Live Happy

The Best Buttery Everything Bagel Bisquick Biscuits

Jump to Recipe

I concede this is not my finest hour. Convenience products are not my jam, but once in awhile even I must admit they just make sense. I grew up in a household filled with an array of convenience products. Everything from canned soup to boxed cake mix was trendy back then. My mom fully embraced the ease of getting dinner on the table for 5 hungry kids using these products. She especially loved the all-purpose Bisquick baking mix. Breakfast, lunch and dinner could potentially include a Bisquick recipe. It was magical. Two of her favorites were the Impossible Quiche and Impossible Coconut Cream Pie. Do you remember those?

Turns out one of my husband’s favorite food memories is when HIS mom presented the family with the Impossible Quiche. A couple of months ago, while I was away from home, he decided to pick up a box of the mix and recreate that childhood dinner. Just recently I discovered the small yellow box in the back of the pantry and food snob that I am said, “where the heck did this come from?”

The rest is history. Here is the recipe. It’s stupid good.

Buttery Bisquick Everything Bagel Biscuits

2 ¼ cups Bisquick baking mix

¼ cup sour cream

¼ cup plain Greek yogurt (I use Fage 5%)

½ cup ginger ale (Canada Dry)

¼ cup melted butter

Everything bagel seasoning

Heat oven to 425F. In a bowl, combine baking mix, sour cream, yogurt and ginger ale blending to form a sticky dough. Pour melted butter into a 9-inch pie pan. Using an ice cream scoop, drop scoops of dough evenly in pan on top of the butter. (You should have 10 scoops of dough). Sprinkle with as much seasoning as you like. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 10 pull-apart biscuits.

Gold Star Moms and a Cookbook

Let’s talk about the real Gold Star community and not the current political nonsense. Just for the record when my son died in 2011 I wrote to the then President and the first lady. In my naivete, I thought the President might have some answers and the first lady, a mom like me, would offer some comforting words, but I got nothing. No personal response from those in the White House made me feel like my son’s life didn’t matter. So my advice, don’t listen to what either side is saying right now about Gold Star families. It’s all painful media hype.

Then there is Heather Kuhn. Heather was the Navy Gold Star Program Coordinator assigned to my area of the country. Coordinators assist families with benefit questions connecting them to valuable resources concerning bereavement and financial planning support. They also provide opportunities to celebrate our fallen service member through events connecting the Gold Star community. When Heather reached out about creating this cookbook I was all in.

It really wasn’t a tough choice picking a recipe that William liked best. I did think about his favorite Boston cream pie and even a couple of recipes that he created himself…”waffles supreme” and a sandwich he called “the American Hero”, but clearly this chicken dish was the one he asked for more than any other. He loved a little bit of chicken fried.

Heather writes

I believe we all can relate that when faced with loss and grief and mourning – which is not a phase or a stage, but rather a journey – many fond memories are often brought back with familiar sounds and comforting smells, and the tastes of the meals shared with those we have loved and lost, but cherish still.

I am grateful she was inspired to reach out to Gold Star families and compile a book filled with recipe favorites and memories of our fallen service members. This book is not for sale, but available for free electronically for those wishing to read and honor our fallen heroes.

never forget ❤