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.

For more great recipes and information check out Kevin’s Natural Foods social media channels.




Thai Basil is a perennial in my garden

Eat well Live Happy

Sous Vide Sweet Asian Butternut Squash

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Sous vide cooking is a girl’s best friend. Yes, a boy’s best friend, too. You see I cooked this incredibly delicious side-dish while I was out in the garden. It’s the beauty of sous vide…I don’t have to babysit the cooking process. Set it, forget it and get outside to soak up the vitamin D. Life is good and so is this butternut squash recipe.

I know. What the heck is black garlic molasses? It’s a complex flavor explosion in your mouth is what it is. Kind of like an orchestra of nutty, roasted garlic in harmony with savory and sweet dried fruit. A product of Japan it’s made from fermenting garlic and then slow-roasting the black garlic into this black gold molasses syrup. It’s expensive, but a little goes a long way.

Whenever vacuum sealing I recommend putting all liquid ingredients in the bottom of the bag. Fold the top of the bag back so not to get it wet or sticky with ingredients which could prevent the bag from sealing properly. Add the squash. The squash becomes like an obstacle so the vacuum sealer doesn’t draw the liquid up to high and into the machine. Just watch.

Now just drop the bag in your heated water bath and go do something fun for an hour……

When ready to serve just snip open the bag, pour into a serving dish and toss with a little green onion and cilantro. Perfectly fork tender and fragrant this side dish can pair well any protein, but equally as good served over rice as a main dish for my vegetarian friends.

Sous Vide Sweet Asian Butternut Squash

  • Servings: 4
  • Difficulty: easy
  • Print

1 tablespoon sweet Asian chili sauce

1 tablespoon soy sauce

¼ teaspoon black garlic molasses

¼ teaspoon grated ginger

1 small butternut squash, peeled, cubed (2 cups)


1 green onion, thinly sliced

2 tablespoons chopped fresh cilantro

Optional: add ¼ teaspoon toasted sesame oil to bag and then finish with a sprinkle of toasted sesame seeds.

Heat water bath to 170F. Place chili sauce, soy sauce, molasses and ginger in bottom of cooking bag. Add squash and vacuum seal bag. Cook for 45 minutes. Pour squash and sauce into a serving bowl. Add green onion and cilantro; toss. Serves 4.

last year’s harvest