Cauliflower steak

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Grill sliced whole cauliflower for a few minutes. Cauliflower steaks look great with basil pesto and even better alongside a bit of mashed potato or yams. Get a reasonably large cauliflower and slice it in half. Then cut another 2cm / 1-inch thick slice of one half. Do the same for the other portion.  You can make a small portion by slicing the small half into two more 2cm thick pieces. Thus, you will have two large and two smaller cauliflower steaks. Grill it over medium heat and have it with your favorite sauce.

Cauliflower originates from the island of Cyprus, close to Turkey and Greece in the Northeast Mediterranean. The taste varies according to palettes; for some, it tastes sweet and nutty mildly bitter undertones depending on how it’s cooked, as some say, savorless as plain rice.

Cut cauliflower and grill as “steaks,” giving a mild sweet flavor and a smoky taste.  Present an appealing, lovely look for a vegetarian steak. Unlike common dull cauliflower,  the cauliflower steak is firm. Grill a couple of extra minutes for a softer medium-rare steak.

Cauliflower Steak

Mains Dadaji Fusion Recipes
Serves: 4-5
Prep Time: 20 min Cooking Time: 45 min Total Time: 1 hour 5 min

Nutritional Benefits: Cauliflower is a cruciferous vegetable with high fiber and B-vitamin content. It contains antioxidants and phytonutrients that are protective of cancer. There are also numerous important nutrients in it, including fiber to aid in weight loss and digestion. It is endowed with choline, which is required for proper learning and memory, and helps prevent and improve symptoms of brain degenerative diseases.


  • Steak
  • 1 large cauliflower head, trimmed
  • 2 tbsp extra-virgin coconut oil (or more to taste)
  • 1/4 tsp turmeric
  • Asafoetida powder, to taste (optional)
  • For Sauce:
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1 pinch cinnamon powder
  • 1 tsp balsamic vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp of salt
  • The ground rose pepper to taste



Preheat oven to 450 °F / 230 °C.


Mix the ingredients of the sauce


Place the cauliflower onto a cutting board with the stem side facing upwards. Cut vertically into approximately 4 or 5 steaks with the same thickness. As you are doing this cut, some cauliflower crumbs will fall off, collect and set them aside for soup or stir fry.


Arrange the 'Caulisteaks' into a baking tray or griddle. Drizzle coconut oil over the steaks and season with turmeric, asafoetida powder, salt, and rose pepper. Roast in a preheated oven for 20 minutes, then turn them over carefully with a spatula and continue to cook for about 15 minutes more until they become soft in the middle and some darker crusting forms on the edges.


Or you can place Caulisteak over a griddle and sear it on both sides.


Pour a little sauce on the plate and carefully remove each steak with a broad flat spatula, placing them over the sauce.


You can sprinkle some cinnamon powder over it and spread basil pesto lavishly when you serve the dish.


For sauce


Add all ingredients and mix well, and spread over the steak.


  • 109 Calories
  • 10.3g Carbohydrates
  • 6.6g Fat
  • 4.3g Fiber
  • 3.4g Protein
  • 4.9g Saturated fat
  • 527mg Sodium
  • 5.2g Sugar


You can serve with basil pesto and mashed sweet potato or yam and blanched sweet peas for garnish.

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