Vegan Cauliflower Steaks With Tomato Sauce Recipe
By Earth of Maria
🔪Prep Time: 10 mins
👩🍳Cook Time: 15 mins
1 large head cauliflower
3 tbsp olive oil
1 tbsp dried thyme
2 cloves garlic, minced
2 tbsp mustard
1 tbsp olive oil
1 large onion, diced
2 tbsp tomato paste
1 can tomatoes, (14 oz)
2 tbsp tamari, or soy sauce
1Cut off the leaves and the cauliflower stem. Cut the cauliflower into 1-1.5 inch 'steaks', starting from the edge. Either save any of the smaller florets that fall away to use in a different recipe, or brush them with the sauce and prepare them as you would the larger steaks.
2In a small mixing bowl, whisk together olive oil, dried thyme, garlic and mustard.
3Brush one side of each cauliflower steaks with the sauce, and lay them out in a large frying pan. Do not overcrowd – it may be necessary to work in batches.
4Cook for around 5-6 minutes, then brush the other side, flip and continue cooking for 5 minutes more. They should be crispy, lightly golden, and fork-tender.
5Make the tomato sauce. Heat the olive oil in a large pan, then add the onion and tomato paste. Cook for 2-3 minutes, until softened. Now add the canned tomatoes and tamari, cooking for 5 minutes more.
6Serve the cauliflower steaks with the tomato sauce.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.