Whole Roasted Cauliflower Steaks with Flavor Ideas (healthy, vegan, gluten free, Paleo, and keto)

Ya know, I got some beef with beef. Not necessarily because it’s the flesh of a slaughtered cow that didn’t deserve to die so early, but that’s one reason. Mainly my concern with beef regards the fact that there are SO MANY cuts of it.

  • Flank
  • Tri-tip
  • Rib-eye
  • Chuck
  • Shank
  • Top sirloin
  • Sirloin
  • Bottom sirloin
  • Brisket
  • Ribs
  • Round
  • Loin
  • Short plate
  • Tenderloin
  • Other miscellaneous parts (neck, tongue, knuckles…yes, people do eat these parts)

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Complicated, right? Imagine working at a butcher shop. What a cutthroat business to run. But ANYWAYS, you know what I don’t have any drama with? Cauliflower steak. In other words, who needs to cut up a cow, otherwise a sentient being, into fifteen PLUS portions when you can cut up cauliflower knowing that each piece will be the same (and not as complicated, because who needs that anyways?)?

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With that being said, I have seen whole roasted cauliflower EVERYWHERE for the looooooongest time. It was only a matter of opportunities where I could attempt it myself. When I did, I could not have been more satisfied with the results. Hearty, smoky, crisp, and so perfectly cooked all around, you will not regret roasting a whole cauliflower for the ultimate comfort food.

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RECIPE (serves 4 as a side or 1-2 as a meal)

  • 1 medium to large cauliflower; around 2 pounds or so
  • 1 tsp vegetable broth or oil of choice (I recommend olive oil, avocado oil, or coconut oil)
  • 1/4 cup sauce and/or 2-3 tsp spices of choice
  • Sesame seeds and Nori strips to garnish
  • Leafy greens to accompany

FLAVOR IDEAS

  1. Kung Pao (used): 1/4 cup + 1-2 TBSP (to garnish) Kung Pao sauce
  2. Curry: 2 TBSP ground curry paste + 1 tsp turmeric

PROCEDURE

 


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