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For a unique dinner entrée, give these cauliflower "steaks" a try. Baked to crispy perfection and seasoned with paprika, coriander, and black pepper, they are zesty and flavorful. Sweet pea purée adds a delicious freshness to the dish as well.

Cauliflower Steaks With Sweet Pea Purée [Vegan]

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Calories

293

Serves

2

Ingredients You Need for Cauliflower Steaks With Sweet Pea Purée [Vegan]

For the Cauliflower:
  • 2 heads of cauliflower
  • 1 teaspoon olive oil or water as needed
  • Paprika
  • Coriander
  • Black pepper

For the Sweet Pea Purée:

  • 1 10-ounce bag frozen green peas
  • 1 small onion, chopped
  • 2 tablespoons fresh parsley
  • 1/4 cup unsweetened soy milk or other non-dairy milk

How to Prepare Cauliflower Steaks With Sweet Pea Purée [Vegan]

To Make the Cauliflower Steaks:
  1. Preheat oven to 425°F.
  2. Line a baking pan with parchment paper.
  3. Remove the bottom core of the cauliflower.
  4. Stand it on its base and, starting in the middle, slice it in half. Then slice steaks about 3/4-inches thick.
  5. Place steaks on baking pan.
  6. Lightly coat the front and back of each steak with the olive oil.
  7. Sprinkle with the paprika, coriander, and pepper.
  8. Bake for 30 minutes, flipping once at the 15-minute mark.

To Make the Sweet Pea Purée:

  1. Steam the chopped onion until soft.
  2. Add the peas and steam until hot (don’t overcook! you want to retain that beautiful color).
  3. Place vegetables, milk, and parsley in blender or food processor and purée until smooth.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 585 | Total Carbs: 101 g | Total Fat: 8 g | Total Protein: 40 g | Total Sodium: 684 g | Total Sugar: 43 g Per Serving: Calories: 293 | Carbs: 51 g | Fat: 4 g | Protein: 20 g | Sodium: 342 mg | Sugar: 22 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

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