Cauliflower steak – Budget bytes

There, I start again, treating vegetables as if they were steaks! I do not know if you spent a lot of time looking at red meat options in the grocery store, but I’m not about to throw this kind of money if Pay Day’s feel ‘as if they were miles. This recipe for cauliflower steak can lack protein that a traditional steak is made, but it is a showstopper full of flavor, and easy to associate with oven beans, faded green vegetables and 100 other sides that contain a lot of protein for much less Moola. Without forgetting, the healthy fiber of this dish will fill you right away. Cook!

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Easy recipe for cauliflower steaks

Cauliflower steak recipe

These roasted cauliflower steaks are seasoned with simple spices and could not be easier to make. An easy vegetarian or vegan accompanying dish!

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• 3 Tablespoon vegetable oil (upper smoke point, the better it is) * ($ 0.15)
• ¼ teaspoon Freshly cracked black pepper ($ 0.05)
• 1 teaspoon Smoked paprika ($ 0.10)
• ½ teaspoon garlic powder ($ 0.05)
• ½ teaspoon onion powder ($ 0.05)
• ½ teaspoon salt ($ 0.01)
• 1 Large cauliflower head (choose a large one with a thick rod) ($ 3.12)

• Preheat your oven to 450 ℉ and place a large cast iron pan inside.

• Whisk vegetable oil, black pepper, smoked paprika, garlic powder, onion powder and salt together. Cancel.

• Cut the cauliflower into “steaks” from 1 to 1.5 inch, leaving the rod intact as much as possible to maintain the large slices together. You will see in my photos of not that I had to shave on the sides so that these steaks rest flat in my stove (and therefore cook uniformly!) But the shaved florets turned into a 4th portion and the crisp additional pieces were delicious!

• Brush the cauliflower with the smoked seasoning mixture on one side and place this side side down in your hot stove.

• While the cauliflower is hot, before returning to the oven, brush the other side with the rest of the oil mixture.

• Put the pan back in the oven and bake for 10 minutes.

• Then turn the steaks and bake for another 15 minutes. Serve and enjoy!

See how we calculate the recipe costs here.

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* You want to choose a vegetable oil with a high smoke point. Some options include refined avocado oil,, peanut oil,, canola oilOr grape oil. Use the high point of pointing oil that you prefer and must put back!

Portion: 1cauliflower steakCalories: 146kcalCarbohydrates: 11gProtein: 4gFat: 11gSodium: 354MGFiber: 4g

Read our full nutritional warning here.

How to make cauliflower steaks step by step

Gather all your ingredients. Preheat your oven to 450 ℉ and also place a large cast iron pan in your oven.

Marinade: Add 3 tablespoons of vegetable oil, ¼ teaspoon of black pepper, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder and ½ teaspoon of salt in a bowl. Whisk to combine and reserve for the moment.

Slice the cauliflower: Remove the exterior green leaves of 1 large cauliflower head and cut it into steaks from 1 to 1.5 inch. “You want to leave the rod intact as much as possible to keep the steaks together. As you can see in this photo here, I shaved some rounded sides to make sure that the cauliflower was going flat in the pan. I was able to transform these shaved pieces into a 4th portion, so don’t throw them away (in addition, the small pieces have become additional crisp, which was delicious!)

Season the cauliflower: Brush one side of each steak with the seasoning mixture that you prepared earlier. Carefully remove the cast iron pan from the oven and place the cauliflower (seasoned side) in the pan.

While the cauliflower is burning in the hot pan, brush the seasoning mixture remaining on top of each steak.

Cook: Place the pan in the oven and bake for 10 minutes. Turn the steaks and bake for an additional 15 minutes over.

Serve: Remove the steaks from the oven and serve with your chosen sides (see some of my favorite options below!). Appreciate!

How to serve cauliflower steaks

I like to serve them with a net of barbecue sauce, green beans with garlic and a creamy potato puree for a comforting meal that my family will eat with pleasure. The beans baked in the oven or a salad of tangy beans are also excellent options, and both add a good help of protein and fiber. You cannot go wrong with the butter corn on an ear if you look into the summer barbecue vibrations. Or if you are already pulling on the grill, throw a barbecue grilled tofu to make sure you get this protein if you worry about missing this macronutrient.

Storage and reheating

These cauliflower steaks are delicious served hot or cold, which makes them perfect for the remains or the preparation of meals. Keep the extras in an airtight container in the refrigerator for 3 to 4 days. To warm up, you can put them in the oven, reheat them on the stove, throw them on the grill or use the microwave if you lack time. If you don’t bother you a softer texture, they also freeze well up to 3 months. Place them in individual containers or freezing bags (or add a layer of parchment between each if the gel together) before freezing.