Cauliflower Steak with Roasted Potatoes and Provencal Sauce
The humble cauliflower is such a versatile vegetable in vegan cuisine. Though it might not seem like the most exciting vegetable, cut into thick slabs and roasted with spices you will transform it into quite a fine dish.
Servings 2
Calories 396kcal
Ingredients
For potatoes
- 2 big potato cut into wedges (not too big to reduce roasting time)
- 1-2 tbsp extra-virgin olive oil or melted coconut oil
- 1/2 tsp dried rosemary use fresh if you have
- 1/2 tsp dried thyme use fresh if you have
- sea salt to taste
- black pepper to taste
For the cauliflower steaks
- 1/2 head cauliflower middle part (use leftover for soup or other dish)
- 1 tsp garlic powder
- 1 tsp paprika powder
- sea salt to taste
- black pepper to taste
- 1-2 tbsp extra-virgin olive oil or melted coconut oil
For the Provencal sauce
- 1/2 cup onion chopped
- 1/2 cup bell pepper chopped
- 2 clove clove of garlic minced
- 1 cup carrot chopped
- 1 cup zucchini chopped
- 3 cups tomato chopped
- 1 cup water (or ½ water and ½ red wine for more taste)
- 1/2 tbsp paprika powder
- 1 tsp ground cumin
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 bay leaf
Instructions
For potatoes and steak
- Preheat oven to 400°F or 200°C.
- Add potato wedges with oil and herbs to a baking sheet (or oven tray). Toss to coat and roast for about 40 minutes or until soft and crisp.
For the cauliflower steak
- Meanwhile, using a sharp heavy knife and starting at top center of the cauliflower head, cut 1-inch-thick slices of cauliflower, cutting through stem end. (Reserve any loose florets for another use.)
- Combine olive/coconut oil and herbs, whisk until combined and coat one side of the steaks. Transfer to a parchment paper lined baking sheet and roast for 10-15 minutes, in the oven, turn and coat again. Roast for another 15 minutes on the other side, or until browned and crisp.
- FYI: you could also cook them on the stove in a large skillet, but we prefer the oven method. Oven method gives you tender steaks, while the stove method will give you a crunchier steak. Heat a large skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden.
For Provencal sauce
- When potatoes and steak are in the oven, make the sauce.
- In a large skillet or pot, heat cooking oil over medium heat. Saute onion for 2 minutes, add garlic and cook for 2-3 minutes more.
- Add bell pepper, carrots, and zucchini. Cook for 5 minutes, stir regularly.
- Add tomatoes, water (red wine), paprika powder, cumin, rosemary, thyme, and bay leaf.
- Stir well, cover and cook for 20 minutes. Season with salt and pepper to taste.
- When ready, add steaks to a plate and serve with roasted potatoes and Provencal sauce.