Veggie steaks? It’s not genetically modified science gone mad, it’s just an easy method of preparing and enjoying an often over looked vegetable. It’s a quick recipe that can be used as an appetizer, side dish, or even a main meal for any vegetarians. Here you will learn how to make cauliflower steaks and some of the variety you can bring to the dish.
Beyond trying new things and adding some variety to your plate, you may wonder why you would try a cauliflower steak. Some nutritional benefits of cauliflower include being a good source of vitamins C, K, B6, and B9, as well as potassium and manganese minerals. It has no fat, no cholesterol, almost no sodium, and a complete range of amino acids. This vegetable has a low glycemic index and is somewhat anti-inflammatory. Studies show that it is full of anti-oxidants, helps decrease inflammation, protects against cardiovascular diseases, and helps aid in proper digestion.
To start, wash your organic cauliflower and remove any of the leaves. Cut off any excess stem so that the bottom of it is even with the lowest of the florets. Place it base down on a cutting board and cut in half. Work your way from the cut side on one of the halves. Cut 1/2 to 3/4 inch slices parallel to your first cut. Repeat on the other half. You can generally get 2 or 3 steak slices per half. Place cauliflower steak slices on foil on a baking sheet. Sprinkle with salt and pepper and flip. Spread your favorite hummus and toppings on each steak. Bake in the oven at 375 for 25-30 minutes.
You can try topping the steaks with a variety of spices, curry sauce, pasta sauce, cheese, nutritional flakes, shredded coconut, soy sauce, flax, and chia. Experiment and comment with your favorite options.