Steakhouse Cauliflower
Difficulty – Beginner
Time to Prepare – 1 hour
Featured Seasoning – Steakhouse Seasoning
Servings – 4
Sam
About this recipe:
For all our plant based lovers out there- our flavorful seasonings are great on vegetables too. These cauliflower “steaks” can be oven roasted or smoked and go great with our herby Chimicurri Sauce. This could be a vegetarian main dish if combined with some seasoned black lentils, hearty grains (like farro), or white beans. Or add some leftover prepared meat for an easy weeknight meal.
Ingredients
1 head cauliflower
Olive oil
1 tsp + 2 Tblsp Spiva Cooking Steakhouse Seasoning
3 roma tomatoes, sliced
1 red bell pepper, roasted with skins removed and sliced
1/2 lime, juiced
1 Tblsp capers
1/2 cup roasted almonds, coarsely chopped
Chimichurri Sauce (find the recipe on our website)
Procedure
- Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and then drizzle with olive oil. Season with about 1 tsp Spiva Cooking Steakhouse Seasoning and kosher salt to taste. Roast in the oven for 45 min- 1 hr, until the tops look slightly shriveled but they still hold their shape. Reserve.
- Turn the oven up to 425 degrees F or preheat grill to the same temperature.
- Cut the head of cauliflower in half. Cut 1 “steak” from each half, about 3/4 inch in thickness. Use the 2 ends of the cauliflower halves for a total of 4 “steaks”.
- Drizzle with plenty of olive oil and season both sides of each steak with Spiva Cooking Steakhouse Seasoning.
- Roast in the preheated oven on a sheet pan or for about 30 minutes, until fork tender (but not falling apart). Alternatively, you can grill the cauliflower for about 30 minutes, until fork tender.
- Plate the dish by spooning Chimichurri Sauce on the bottom of a plate. Add the roasted tomato slices and then put the cauliflower steak on top. Garnish the dish with roasted red pepper slices, roasted almonds, capers, and a squeeze of lime juice.