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Cauliflower Steaks with Brazil Nut Parmesan
Cauliflower Steaks with Brazil Nut Parmesan

Cut flat and thick and then roasted, our friendly neighborhood cauliflower offers a new way to enjoy a perfectly cooked “steak,” along with the health benefits of a tasty crucifer. Topped with juicy tomato slices, a drizzle of zesty lemon juice, and a sprinkle of umami-packed nutritional yeast, these “steaks” are a culinary delight. You can optionally top them with a dollop of the Cilantro-Mint Chutney. And don’t miss the easy-to-make Brazil Nut Parmesan, adding a nutty, cheesy finish to this lovely plant-based dish.

Serves 4.


Cauliflower Steaks

⅓ cup vegetable no-salt-added stock or water

½ teaspoon Salt-Free Seasoning, or to taste (optional) 

⅛ teaspoon freshly ground black pepper 

1 medium-size cauliflower 

1 large tomato, cut into ½-inch slices 

2 tablespoons freshly squeezed lemon juice

2 tablespoons nutritional yeast 

1 tablespoon parsley, minced

Brazil Nut Parmesan

Makes 1 cup. 


1 cup Brazil nuts

2 tablespoons nutritional yeast

¾ teaspoon garlic flakes

¾ teaspoon onion flakes

¼ teaspoon Salt-Free Seasoning, or to taste (optional) 

⅛ teaspoon freshly ground black pepper

  1. Preheat the oven to 400°F.
  2. Place the vegetable stock, Salt-Free Seasoning, if using, and pepper in a baking dish and whisk well.
  3. Prepare the cauliflower steaks. Cut off the very bottom of the cauliflower and remove the outer leaves. Carefully slice the cauliflower vertically into ½-inch thick slices. Place in the baking dish along with any loose florets. Coat well with the seasoned stock mixture.
  4. Place in the oven and roast for 15 minutes. Carefully flip and roast for an additional 5 minutes.
  5. Remove from the oven, top each cutlet with a slice of tomato, and return to the oven. Bake for 10 minutes or until the cauliflower is just tender.
  6. While the steaks bake, prepare the Brazil Nut Parmesan. Place the ingredients in a small food processor and process until just ground.
  7. Remove the tomato-topped steaks from the oven. Top with lemon juice and nutritional yeast. Top each cauliflower steak with the Brazil Nut Parmesan and parsley before serving.
Mark Reinfeld
Mark Reinfeld

Chef Mark Reinfeld, a pioneer in the plant-based culinary world with over two decades of experience, is the driving force behind the Vegan Fusion Institute. An accomplished chef, educator, and advocate, he’s penned eight acclaimed books, including Vegan Fusion World Cuisine, celebrated as the Best Vegetarian Cookbook in the USA, with a foreword by Dr. Jane Goodall,. Mark’s culinary journey began with The Blossoming Lotus Restaurant, honored as Best Restaurant on Kaua’i.


Chef Mark offers virtual and in-person culinary trainings internationally, including his signature 4-Week Vegan Cooking Immersion. He also currently serves as Executive Chef for the North American Vegetarian Society’s Summerfest. As a trailblazer, he’s been inducted into the Vegan Hall of Fame and earned the prestigious Platinum Carrot Award. His consulting services benefit major names like Google, Whole Foods, and The Humane Society, promoting the art of plant-based cuisine for health, the environment, and a more peaceful world. Learn more at

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