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.

Ingredients:

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. 

Ingredients:

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.