Vegan Cauliflower Steaks
Vegan Cauliflower Steaks
Total Time: 30 minutes
Serves: 1
Per serving: 500 calories, 6 g protein, 9 g carbohydrates, 47 g fat
Ingredients
Cauliflower - about 1/3 head
Olive Oil - 2 tablespoons
Capers - 2 tablespoons
Garlic - 2-3 cloves
Pecans - 2 tablespoons
Parsley - about 2 tablespoons, chopped (toasted)
Radish - 2-3 each, shaved thin for garnish
Salt/Pepper to taste
Directions:
Preheat oven to 350 degrees.
Cut cauliflower in half, down the middle.
Take each half and cut into “steaks” that are about 1 1/2 inches thick.
Get a pan hot over medium heat, add about 1-2 teaspoons of olive oil.
Once pan is hot, add cauliflower. Salt heavily (salt is very important when cooking cauliflower. If you don’t salt enough, it can taste very bland).
Let cook on medium until the cauliflower is golden brown. Flip over and repeat. Each side will probably take 5-6 minutes.
Place on a baking sheet. Place in oven for about 10 minutes. This will finish cooking the cauliflower, so that it is soft in the center.
While the cauliflower is cooking in the oven, chop garlic.
In a pan, add remaining olive oil and capers. Cook on medium heat for about 5 minutes.
Add garlic to olive oil and capers. Try not to get any color on the garlic. Cook on low for 3-4 minutes to bring out the flavors of the garlic.
Remove the from heat. Carefully place mixture in a heat safe bowl.
Add chopped parsley and chopped pecans to mixture.
Remove cauliflower from oven.
Place cauliflower on a plate. Top with garlic, caper, pecan, parsley sauce.
Garnish with shaved radish with extra color and crunch!
A mandolin can help you to shave your vegetables very thin, which makes them easier to eat.
