These Roasted Cauliflower Steaks are topped with a tangy Cranberry Apple Chutney. A seriously delicious recipe that’s a perfect vegetarian or vegan main dish for Thanksgiving or Christmas dinner!
Roasted Cauliflower Steak
This was one of those last minute recipe ideas. Normally I’m a “work ahead” kinda girl. But on Wednesday I received a text from a good friend asking me what she could make for a vegetarian main dish at Thanksgiving.
I gave her a couple of recommendations but then realized. Uhhh I don’t have a Thanksgiving vegetarian main course option on my site. Well, that changes TODAY! I took all the recommendations I gave her and decided to make one of them!
Today’s recipe is super easy and part of it can be made ahead of time. #WINNING
Roasted Cauliflower Steak is one of my all time favorite vegetarian meals. Basically anything roasted and I’m down!
How Do You Make Cauliflower Steaks?
- Find the largest head of cauliflower. (honestly, it’s just easier to cut and not make such a mess when you start with a larger cauliflower head)
- Using a knife, remove the leaves and trim the stem leaving a little bit of the stem because it will help the cauliflower steaks stay together.
- Holding the top of the cauliflower with the trimmed stem on the cutting board. Gently cut 1/4″ off the ends of the cauliflower head so you have flat surfaces on both ends.
- Carefully slice cauliflower into 1″ thick steaks, you should get about 3-4 steaks per cauliflower.
My favorite way to cook cauliflower steaks once they’re cut is to roast them at 400 degrees F for 20 minutes per side. Although, I did make a grilled cauliflower steak at the Austin Food & Wine Festival and it was pretty dang tasty. But today we’re going with my favorite, roast those babies till they’re delicious!
In my opinion, if properly seasoned, you can eat these steaks on their own. But since it’s the holidays we need to add a little jazz and glitter. Don’t you think!? Today that “jazz and glitter” is coming in the form on a Cranberry Chutney.
How to Make Cranberry Chutney
- Saute onions, garlic and ginger in a pan.
- Add in the “goods” tart apples, cranberry, apple juice, apple vinegar and mustard seed for a little zing.
- Next, add the spices – cinnamon, allspice and clove!
- Bring to a boil and simmer until the sauce thickens.
Y’all the combo of the roasted cauliflower with the sweet tangy cranberry chutney will seriously blow your mind! Heck, some of you guys might even go this route instead of going into a turkey coma! Just sayin.
So, if you’re looking for a vegan main course option this Thanksgiving, these Cauliflower Steaks are it!
Bon Appetit! Happy Weekend-ing!
Vegan Roasted Cauliflower Steaks with Cranberry Apple Chutney
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
Description
These Roasted Cauliflower Steaks are topped with a tangy Cranberry Apple Chutney. A seriously delicious recipe that’s a perfect vegetarian or vegan main dish for Thanksgiving or Christmas dinner!
Ingredients
- 6 (1″ thick) cauliflower steaks (I used about 2 heads of cauliflower)
- 1 tablespoon olive oil
- salt & pepper to season
Cranberry Apple Chutney:
- 1 tablespoon grape seed oil
- 1 cup diced yellow onion
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1 large granny smith apple, peeled and diced
- 1 1/2 cups cranberries (fresh or frozen)
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice or apple cider
- 1/3 cup pure maple syrup
- 1 tablespoon course ground mustard seed
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1 cinnamon stick
- salt & pepper
optional: garnish with chopped pecans and fresh sage
Instructions
Roasted Cauliflower Steaks:
- Preheat oven to 400 degrees F.
- Place cauliflower steaks on a baking sheet.
- Drizzle with olive oil and rub into cauliflower. Then season each cauliflower steak with salt & pepper.
- Bake for 15 minutes.
- Remove from oven. Gently flip the cauliflower steaks and bake an additional 15 minutes until slightly browned.
Cranberry Apple Chutney:
- Heat a medium saucepan to medium high heat. Add grape seed oil and onions. Saute until onions are translucent.
- Add in garlic and ginger. Saute for 30 seconds.
- Next add in apple, cranberries, apple cider vinegar, apple juice, maple syrup, mustard seed, allspice, clove and a cinnamon stick. Season with salt and pepper and stir.
- Bring mixture to a boil, stirring occasionally. About 5-7 minutes.
- Once boiling, reduce heat to medium and continue to cook until the cranberries burst and begin to break down until they for a sauce, will be about 10-15 minutes.
- Serve Roasted Cauliflower Steaks with Cranberry Apple Chutney
Nutrition
- Serving Size: 1 steak + chutney
- Calories: 185
- Sugar: 21 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Filed Under:
Want more Vegetarian Recipes?
Harvest Butternut Squash Farro Salad
Mediterranean Quinoa Stuffed Tomatoes
Roasted Cauliflower Steaks with Chimichurri
