Cauliflower Steak with Peanut Sauce

Cauliflower steak is an excellent example of showcasing a one ingredient dish. This dish is also quite versatile. The “steak” can be cut into smaller pieces and enjoyed as a side dish with no sauce; or, add a peanut sauce to the full cut and enjoy as an entree. img_20170209_182447870


Wash one large head of cauliflower in cold water–which will serve two people. Add another head if serving four or more. Remove the leaves, but leave the core. Place on cutting board and cut off centered down the middle. Cut 1 inch thick slices. You should get at least 4 “steaks” plus scraps out of one cauliflower head.

Heat oven to 425 F. Place steaks onto a 9 x 14 casserole dish. In a medium sauce pan, bring 4-5 cups of water to a boil. Turn off heat and add 1 tablespoon of chicken flavored vegetarian  bullion. A vegetarian soup stock will also work in lieu of the  bullion and water. Pour the heated liquid over the cauliflower steak (see photo below). The liquid does not need to immerse the steak. If you are cooking for four or more people, you will need an additional casserole dish for the extra cauliflower. Cover the dish with tin foil and place in heated oven for 20-25 minutes. The steak is done when you can insert a knife into the cauliflower.  Do not over cook.

Heat a cast iron skillet and add a teaspoon of oil. Take the steaks out of the casserole dish and blot with several paper towels to absorb as much liquid as possible. Place the steak face down on the heated oil and sear each side for 3-4 minutes, or until caramelized. Carefully turn each side using a spatula so as to not cause the steak to crumble. Serve immediately with warmed peanut sauce or serve as a side.  img_20170209_061944008

Peanut Sauce

1 inch of grated ginger

2 cloves minced garlic

2 tablespoons crushed peanuts

2 tablespoons peanut butter

1 cup plain soymilk

Asian chili sauce or cayenne

Soy sauce or Bragg’s liquid aminos to taste

1-2 teaspoons cane sugar


Heat a cast iron pan to medium low heat. Once hot, add minced garlic and ginger and stir rapidly (this is a dry saute technique). Add the soy milk and peanut butter. Stir. When peanut butter is combined with the soy milk, add sugar, Bragg’s and either chili sauce or cayenne to taste. Be careful to not add too much Bragg’s, chili sauce or cayenne–you can always add more, but it’s nearly impossible to take away. Note: if you use the chili sauce, you will have a slightly red colored and spicy peanut sauce. Continue to stir and add additional peanut butter or soy milk to get the flavor to your preference. When desired flavor is reached, add crushed peanuts and combine. Set sauce aside until cauliflower steaks are ready. Spoon sauce on top of steaks and serve immediately. I also like to add the sauce on top of my steamed vegetables, such as steamed kale in the photo. Enjoy!