Have you ever had something so unexpectedly delicious that you just don’t know what to do with yourself? That’s what happened with these cauliflower steaks. I’m sure they are delicious simply because they are delicious. BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most
I’m sure they are delicious simply because they are delicious. BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most incredible delicacy you’ve ever had in your whole life.
The good news is, the “steaks” are approved for all phases of The Plant Paradox Program* and are lectin free, nightshade free, gluten free, egg free, dairy free, and everything else free.
An unexpectedly delicious to your next meal.
- 1 head cauliflower
- 2 tbsp avocado (or olive) oil
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 400°F.
Trim the green ends off the cauliflower and then cut in half. Take one half and cut in half again (about 1/2 - 3/4" thick). You should have one piece with two cut/flat sides. That's the "steak". Do the same with the other half of the cauliflower and set aside the remaining portions for another use.
Heat a cast iron skillet (or another oven-safe skillet) over medium-high heat. Add 1 tbsp of avocado (or olive) oil and add the cauliflower steaks to the pan and sear until golden brown, about 4 minutes. Sprinkle with salt before turning. Add another tbsp of oil and sear for 3-4 minutes more. Sprinkle again with salt and pepper.
Remove from heat and transfer skillet to the oven. Roast at 400°F for 15 minutes.
Remove from oven and serve hot.
Nightshade free, dairy free, gluten free, egg free, wheat free, corn free, soy free, lectin free.
PS — In case you’re more of a visual person, I found this video on making Cauliflower Steaks from Katie Quinn to be SUPER helpful.
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