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Paleo

Smoky Cauliflower Steaks with Tomato 
Sauce & Microgreens

There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick 
steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).

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Servings
4
Prep Time
25 min
Cook Time
30 min
Duration
55 min

Ingredients

  • 2 
large heads cauliflower (25 to 30 oz each)
  • 3 tbsp 
olive oil + additional 
for drizzling
  • 2 tsp smoked paprika, divided
  • ½ tsp 
ground black pepper
  • 1/4 tsp 
sea salt + additional 
as needed
  • 11/2-2 cups unsalted tomato sauce
  • 1/2 cup microgreens, for garnish
  • 2 tbsp
 unsalted pine nuts, toasted
  • 1 tsp sesame seeds, toasted

Preparation

  1. Preheat oven to 425˚F. Line a large rimmed baking sheet with foil.
  2. Trim stems of cauliflower heads so that cauliflower sits flat upright. Cut each cauliflower vertically into two ¾-inch-thick steaks, making 4 steaks total. (Reserve remaining cauliflower for another use.) Arrange on prepared baking sheet.
  3. In a small bowl, stir together oil, 1 tsp paprika, pepper and salt; brush half of mixture over cauliflower. Roast for 10 minutes. Turn and brush with remaining oil mixture; roast until tender and golden brown, about 25 minutes.
  4. Meanwhile, in a small saucepan, combine tomato sauce, remaining 1 tsp smoked paprika and additional salt as needed; heat on low until warmed. Place 1 cauliflower steak on each plate and garnish with microgreens, pine nuts and sesame seeds. Drizzle each with additional oil.

Nutrition Information

  • Serving Size 1 steak with sauce and garnish
  • Calories 220
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 55 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 678 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g