This is one of the most satisfying vegan meals we make. It’s a great option for non-veg friends as well. We are always left very happily full. I’ve been craving these for days, but at $3.99 per head of cauliflower, it was hard to justify. Finally, I found some a little cheaper today. These ‘steaks’ can be served on their own, but they jump very high on the taste scale when you top them with mushroom gravy. You can find my recipe for the gravy here.
As for the rest of the meal, I steamed kale and topped it with onion flakes and some sriracha sauce. This has been my go-to way of having a quick kale dish, and it’s all thanks to Lindsay from Happy Herbivore who posted a picture of her bowl of kale on Instagram about a month ago. It’s to die for, you must try it!
Tonight was the first time I used my new 430EX II Speedlite Flash, which was a necessity for me since the sun has been setting before I even get home from work! I am really satisfied with its results, and having a lot of fun shooting with it. I’m sure you all know the result of a photo taken without natural sunlight (see last post 🙂 ), and this flash is a fabulous substitute for natural light. There’s still so much to learn, but in the meanwhile, I think it’s hard to tell whether my photos were taken in the day or evening. I highly recommend it if you are in the market for an external flash!
Back to the food…
Cauliflower Steaks Recipe
Makes 2-3 ‘steaks’
- 1 large head cauliflower
- salt and pepper
- 2 tablespoons olive oil, divided
- Preheat the oven to 400°F.
- Remove the leaves from the cauliflower and leave the core intact.
- Starting in the center, cut the cauliflower horizontally into 3/4″ thick steaks. You should be able to get 3 intact steaks. As for the rest of the cauliflower florets, we’ll roast these as well.
- Season the cauliflower steaks with salt and pepper.
- In a skillet over medium-high heat, heat 1 tablespoon olive oil. Add the steaks and sear on each side for about 3 minutes.
- Drizzle remaining oil onto a baking sheet. Transfer the steaks to the baking sheet and place the florets on the sheet as well.
- Roast until tender, about 15 minutes.
- Remove from oven, and top the steaks with mushroom gravy.
- Serve the florets as a side, or save for another day!