#cauliflowersteaks

This recipe for cauliflower steaks smothered in a creamy peanut sauce is a great way to enjoy the rich flavors of Thai food. It's a tasty dish that's great for people who are trying to live a low-carb lifestyle.

Ingredients: 1 large cauliflower head, sliced into steaks. 1/4 cup creamy peanut butter. 2 tablespoons coconut aminos. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Chopped peanuts and cilantro for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put peanut butter, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, salt, and pepper in a small bowl. Mix them together with a whisk. On a baking sheet that has been lined with parchment paper, put the cauliflower steaks. Spread a lot of peanut sauce on both sides of the cauliflower steaks. After the oven is hot, bake the cauliflower for 25 to 30 minutes, flipping it over halfway through, until it is soft and the edges are golden brown. Before serving, top with chopped peanuts and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Paleo and vegan recipe features cauliflower steaks roasted to perfection and topped with a sweet and tangy roasted grape chutney. It's a deliciously flavorful dish that's both satisfying and nutritious.

Ingredients: 1 large cauliflower head, sliced into steaks. 2 cups red seedless grapes, halved. 1 red onion, thinly sliced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. Salt and pepper to taste.

Instructions: Set the oven's temperature to 400F, or 200C. Arrange the cauliflower steaks onto a parchment paper-lined baking sheet. Combine the sliced red onion, balsamic vinegar, olive oil, thyme leaves, salt, and pepper in a bowl and toss until everything is well combined. Encircle the cauliflower steaks on the baking sheet with the grape mixture. Roast for 25 to 30 minutes in a preheated oven, or until the cauliflower is soft and the grapes have caramelized. Place the roasted grape chutney on top of the cauliflower steaks and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

These roasted cauliflower steaks with red bell pepper are bursting with flavor and make a delightful vegan main dish or side. The combination of smoky paprika, earthy cauliflower, and sweet bell peppers creates a dish that's both visually stunning and delicious.

Ingredients: 1 large head cauliflower, sliced into 1-inch steaks. 2 red bell peppers, sliced into strips. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and black pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat the oven to 425F 220C. In a small bowl, mix together olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Brush both sides of cauliflower steaks and red bell pepper strips with the seasoned olive oil mixture. Place the cauliflower steaks and red bell pepper strips on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden brown. Once roasted, garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy a tasty and filling vegan and gluten-free salad with spicy peanut sauce drizzled over roasted cauliflower steaks. This dish is full of flavor and a great choice for a healthy meal.

Ingredients: 2 large cauliflower heads, sliced into steaks. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup creamy peanut butter. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1-2 teaspoons sriracha sauce adjust to taste. 1 clove garlic, minced. 1 teaspoon grated fresh ginger. 2-3 tablespoons warm water to thin the sauce. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup roasted peanuts, chopped. Fresh cilantro leaves for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Spread cauliflower steaks out on a baking sheet. Add olive oil and salt and pepper to taste. Place in the oven and roast for 20 to 25 minutes, or until golden and soft. Flip the food over halfway through. Get the spicy peanut sauce ready while the cauliflower roasts. With a whisk, mix peanut butter, soy sauce, rice vinegar, maple syrup, sriracha sauce, ginger, garlic, and minced garlic in a bowl. Little by little, add warm water until the sauce is the consistency you want. Put away. When the cauliflower steaks are done, take them out of the oven and let them cool down a bit. Put the mixed greens on serving plates before putting the salad together. Put roasted cauliflower steaks, cherry tomatoes, red onion slices, and chopped roasted peanuts on top. Put the peanut sauce that is spicy on top of the salad. Add fresh cilantro leaves as a garnish and serve right away.

Boring day for us today at home. Not much to do during isolation. Whenever someone asks how we’re doing or what we’re up to- I just say we’re living like teenagers- playing video games, watching movies, and eating too much. 

Had some overnight oats this morning for breakfast. Almost forgot to make them last night. I always have to eat them with some type of berries. Today I tried strawberries and loved it. Raspberries and strawberries are always really expensive but a major win with me. 🤤

For lunch I tried to make up some cauliflower steaks. Tried being the main ingredient of this recipe of course. They turned out fine and delicious but have you ever tried to cut a ‘steak’ of cauliflower. That shit just crumbles everywhere. It is so messy and hard to wipe up. Gets on the floor and sticks to your socks. Just. Every. Where. 

Supper was supposed to be a Mexican quinoa dish but we finished off the stir-fry from last night. Plus I usually use a can of tomatoes in this dish but they all have sugar in them. I’ll just have to fry up or stew up a crap load of tomatoes for dishes like this. I’ll give it another try tomorrow.