Cauliflower steaks are a quick, healthy dinner that can be served with any traditional sides. Personally, I love to serve them over quinoa with a side of leafy greens.
The pear chutney is a chunky, sweet, savory condiment with a delicate taste of curry. It pairs perfectly with the cauliflower steaks.
Cauliflower has definitely gone mainstream, and consumers are turning to this humble ingredient because of its mild flavor and versatility. Not only that, it can replace so many ingredients including meat, potatoes, flour, and white rice.
One of my favorite cauliflower recipes is a simple Cauliflower Fried Rice with peas, carrots, and corn. Grated, it takes on a rice-like quality and only takes a few minutes to cook.
Or how about some low-carb cauliflower mashed potatoes?
This cruciferous vegetable is also inexpensive and can replace meat in any recipe like this Chickpea Curry with Roasted Cauliflower and Spinach or Spicy Cauliflower Buffalo Wings.
Cauliflower Steaks can be paired with lemon juice for brightness or a brush of maple syrup for sweetness. Anything goes.
Not only that, the health benefits are outstanding. Cruciferous vegetables are not only low in calories, they are also full of vitamins, minerals, potassium, fiber, and folic acid. Additionally, they contain a sulfur compound that protects your health and prevents disease.
I think you are getting the picture. Cauliflower is one of the most distinctive, versatile, healthy, delicious vegetables on the planet. Hope you enjoy these cauliflower steaks as much as we did. You can find more simple and healthy recipes in my cookbook, The Easy 5-Ingredient Vegan Cookbook.
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Did you make this recipe?
Thanks to Thomas J Story @Calisto Media for the beautiful photograph of my recipe.
- 2 tablespoons curry powder
- 2 medium pears, cored and chopped
- 1 tablespoon extra-virgin olive oil, divided
- ½ cup diced red onion
- 1 large cauliflower head, cut into four ¾ inch to 1-inch steaks
- 3 tablespoons sherry vinegar
- ¼ teaspoon salt
- Fresh ground black pepper