Cauliflower Steaks with Beetroot Sauce

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CAULIFLOWER STEAK?

I always thought that "cauliflower steaks" sounded pretty awful. How could you replace meat with a white vegetable? Well, I actually had never tried it before this, and even though it's not exactly steak, it is still DELICIOUS. After slicing the head of cauliflower, I only came up with about three "steak" looking slices while the rest fell into pieces, but that's the beauty of this recipe! You can use cauliflower florets, steaks, or even cauliflower rice as your base. Whatever you have on hand will work.

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Here's why I'm a believer in cauliflower steaks. Cauliflower is a superfood. It's packed with vitamins and minerals, fiber, and anti-inflammatory and antioxidant properties. It's even been known to contain compounds that help prevent cancer, along with other cruciferous vegetables. Cauliflower is a real food that will benefit your body in real ways. Why not find a way to make it more interesting? So, I came up with this recipe for you :)

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Cauliflower Steaks:

  • 1 head cauliflower

  • 1-2 tsp. fresh rosemary, chopped

  • 1-2 tsp. fresh thyme, chopped

  • 1-2 tsp. fresh oregano, chopped

  • 1 tsp. garlic powder

  • 2 Tbs. olive oil

  • salt and pepper

Toppings:

  • 1 onion

  • 1 package mushrooms

  • 1 small bunch swiss chard, kale, or spinach

Beetroot Sauce:

  • 3-4 cooked beets (I found pre-cooked beets at Whole Foods. Makes the recipe 10x easier)

  • 1 can cannellini beans (or any white bean)

  • 1/4 c. tahini (optional)

  • 3-4 cloves garlic, minced

  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400. Carefully slice the cauliflower into "steaks". It crumbles easily, but small pieces are totally ok. Rub the steaks with olive oil and sprinkle with chopped herbs, salt, pepper, and garlic powder. Roast for 15 minutes. Gently turn over the cauliflower pieces and roast for another 15 minutes.

  2. While the cauliflower steaks are cooking, chop the onion, mushrooms, and swiss chard. Start by sautéing the onions with a little olive oil. After about 5 minutes, add the mushrooms and leafy greens. Continue cooking for another 5-10 minutes, or until everything is done to your liking.

  3. Finally, throw all of the sauce ingredients into a blender or food processor, and blend until smooth and well-combined.

  4. Once the cauliflower is done, top with the sautéd toppings and a drizzle of the beetroot sauce.

  5. Enjoy! If you want more protein, add some roasted organic chicken or sausage.