I created this recipe a few years ago when we had vegan guests for Thanksgiving. It's quickly become a year-round favorite for meatless Mondays. Enjoy!
With the classic Scarborough seasonings of parsley, sage, rosemary, and thyme, these hearty, caramelized cauliflower "steaks" satisfy vegans and meat-lovers alike.
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INGREDIENTS 🖨
2 cauliflower heads, cleaned of leaves, leave stem intact
1 tsp each of parsley, sage, rosemary, and thyme to make the Scarborough seasoning blend
3 tbsp olive oil
1 tsp salt
PREPARATION
PREHEAT oven to 375ºf
GRIND together parsley, sage, rosemary and thyme to make the Scarborough seasoning
SLICE cauliflower into 1" thick "steaks"
GREASE a baking sheet and arrange steaks flat side down. (Note: the florets from the ends of each head can be sliced lengthwise and added to the baking sheet)
DRIZZLE the olive oil over the cauliflower
DUST cauliflower with ground spices and SPRINKLE with 1/2 tsp of salt
BAKE for 30 minutes
TURN over, DUST backside cauliflower with ground spices and remaining 1/2 tsp of salt
BAKE an additional 20 minutes or until golden and caramelized
SERVE as a main for your vegan guests, or a side dish for the carnivores :)
NUTRITIONAL INFORMATION
serving size = 1 steak (204g),
calories 109 | fat 7.3g | protein 3.8g | carbs 9.7 | sugars 3.7g | fiber 3.9g | cholesterol 0mg
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