Description

Delicious savory vegan cauliflower steaks. Easy and fun to make! Serve with mashed potatoes, or toasted bread and hummus or guacamole.

Ingredients

Scale

2 heads of cauliflower
1/4 sesame oil (not toasted, light in color)
1 tbsp maple syrup or honey
3 tbsp za'atar spice blend
1 tsp garlic powder
1 tsp onion powder
sea salt and pepper
mashed potatoes, charred green beans, roasted vegetables, quinoa, or your favorite side for serving

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Instructions

Preheat your oven to 425F (220C).
Remove the outer leaves from the cauliflower and trim the stem a little but do not remove it completely. Cut the cauliflower in half lengthwise Slice a 1-1 1/2" (3cm) thick steak from each side using only the middle part of the cauliflower making sure the steam is attached. That's what is keeping the steaks from falling apart. Reserve the rest of the florets that don't connect to the stem for another recipe or roast them along with the cauliflower steaks.
Combine the sesame oil, maple syrup, za'atar spice blend, garlic powder, onion powder, sea salt, and pepper in a small bowl.
Place the cauliflower steaks on a baking sheet (lined with baking paper - optional) and brush each steak with the mixture on both sides. Be careful not to break the steaks apart. Use leftovers of the mixture for the cauliflower florets that fell off the stem.
Roast for 25-30 minutes or until soft. Do not flip.
Best served immediately. Sprinkle with more Za'atar if desired.

Notes

I'm using sesame oil to enhance the sesame flavor but you can use any high heat cooking oil you like (avocado is my favorite). If you want to make the recipe simpler, you can just cut the cauliflower into florets. Perfect on salads!

Nutrition details below are for the whole 2 heads of cauliflower divided by 4, not just the two steaks.

Nutrition

Serving Size:
Calories: 130
Sugar: 8.1 g
Sodium: 717.9 mg
Fat: 2.2 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Carbohydrates: 25.2 g
Fiber: 9.9 g
Protein: 8.8 g