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