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Garlic Butter Cauliflower Steaks with Balsamic Veggies
[Vegan]

Author Bio

Megan Calipari is a professionally trained pastry chef, recipe developer, outdoor enthusiast, and animal lover.... Read More

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Garlic Butter Cauliflower Steaks + Balsamic Veggies.

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Garlic Butter Cauliflower Steaks + Balsamic Veggies.

Dairy Free

Vegan

If you have Gremolata left over, it's great on any roasted veggie + it's incredible on avocado toast! Without further ado, here is your deceptively easy, but fancy AF-looking sheet pan meal: Garlic Butter Cauliflower Steaks + Balsamic Veggies.

Ingredients You Need for Garlic Butter Cauliflower Steaks with Balsamic Veggies [Vegan]

For the Cauliflower Steaks:

2 cauliflower steaks
4 tablespoons non-dairy butter, divided
1 tablespoon lemon juice
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1/2 teaspoon salt, divided
Black pepper
4 small Yukon Gold potatoes, cut into about 1-inch cubes (4 Cups)
3 cups halved brussels sprouts
3 tablespoons balsamic vinegar

For the Gremolata:

Zest 1/2 lemon
1 small clove of garlic
1 cup parsley leaves
1 tablespoon capers

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How to Prepare Garlic Butter Cauliflower Steaks with Balsamic Veggies [Vegan]

Preheat oven to 425°F.
Lay cauliflower steaks and veggies onto a sheet pan. Sprinkle the potatoes and Brussels with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, freshly ground black pepper, and drizzle 3 tablespoons of balsamic vinegar over them.
In a small bowl, melt 4 tablespoons of non-dairy butter. Drizzle 1 Tablespoon of the melted butter over the Brussels sprouts and potatoes. Toss them with your hand to coat the potatoes and Brussels sprouts evenly.
Into the remaining 3 Tablespoons of butter, add lemon juice, the remaining 1/2 teaspoon of garlic and onion powder, the remaining 1/4 teaspoon salt, and some freshly ground black pepper. Stir to combine.
Using a brush, coat the cauliflower steaks, top, and bottom with all of the garlic butter mixture. Roast on the middle rack of a 425°F oven for 50-60 minutes or until everything is brown and tender, stopping after 30 minutes to flip the steaks and stir the potatoes and Brussels.
While the cauliflower and veggies are in the oven, make the gremolata. Finely chop the lemon zest, parsley, garlic, and capers together and set aside.
When the cauliflower and veggies are done, remove them from the oven, plate, and immediately sprinkle them with gremolata.
Serve.

Notes

If you have Gremolata left over, it's great on any roasted veggie, and it's incredible on avocado toast!

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