This cauliflower steak sits on a silky bed of butternut squash puree. With only 7 ingredients, this lovely entrée is vegan, gluten-free, soy-free, nut-free, oil-free, and guilt-free.
Ingredients needed
- Butternut squash
- Cauliflower
- Ground turmeric
- Cumin seeds
- Garlic powder
- Black pepper
- Fresh parsley (cilantro or basil)
Cauliflower is versatile in its use while being nutrient-dense and low in calories. An entire head of cauliflower has 140 calories. My guess is you'd probably burn about a third of those calories chewing and digesting this powerhouse vegetable.
The spice blend is a "rub" for the cauliflower steak. It's made up of turmeric, cumin seeds, garlic powder, and black pepper.
The smokiness of the cumin complements the sweetness of the butternut squash. You could also use another sweet winter squash, like Kabocha.
How to prepare
Start by making the cauliflower steaks. While steaks are roasting in the oven, make the butternut squash puree.
Make cauliflower steaks
Preheat oven to 400°F (205°C).
Cut the head of cauliflower into 2 to 4 steaks, and set aside. Each stake should be between 1 to 1-½ inches thick. Note: If extra cauliflower florets are leftover, save them for Walnut "Magic" Meat, or add them to a Rainbow Salad.
In a small bowl, combine ground turmeric, cumin seeds, garlic powder, and black pepper. This will be your spice rub for the cauliflower.
Place cauliflower steaks onto a parchment-lined baking sheet and sprinkle both sides with the spice mix. Treat it like a "rub," and use your fingers to work it into the cauliflower.
Roast for 15 minutes, flip, and bake for another 15 minutes. For more browning, flip once more and bake for an additional 5 minutes.
Make the butternut squash puree
While cauliflower steaks are in the oven, add 1 to 1-½ inches of water to a medium-large pot. Place the steamer basket into the pot and add butternut squash chunks. Turn the heat to medium-high, put the lid on, and steam for 10 to 12 minutes or until fork tender. Drain cooked butternut squash and add it to a high-speed blender with a vented lid. Add ½ cup of water to the blender. Blend until smooth and creamy.
Assemble and serve
To serve, spread a nice helping of puree on the bottom of the dish and carefully place the cauliflower steak(s) on top. Top with fresh parsley or another fresh herb like basil or cilantro. Salt to taste and enjoy!
Store leftovers in a covered container in the refrigerator for up to 4 days. Alternatively, freeze in meal prep containers for up to 4 months. Thaw in the fridge before re-heating.
Nutritionally, I recommend pairing this with beet arugula salad to keep it light. Or, if you want a more filling meal, having a cup of amazing lentil soup as a starter to this dish will do the trick.
This recipe makes for a wonderfully tasty and light dinner.
We hope you love this cauliflower steak with butternut squash puree recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Cauliflower Steak with Butternut Squash Puree
- Total Time: 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This cauliflower steak sits on a silky bed of butternut squash puree. With only 7 ingredients, this lovely entrée is vegan, gluten-free, soy-free, nut-free, oil-free, and guilt-free.
Ingredients
- 1 medium or large cauliflower cut into 2 to 4 steaks
- 1 tsp turmeric
- 1 tsp cumin seeds
- ½ tsp garlic powder
- ¼ tsp black pepper
- 4 cups butternut squash, cubed
- ½ cup water
- 2 Tbsp fresh chopped parsley (or basil, cilantro)
- Salt to taste
Instructions
Start by making the cauliflower steaks. While steaks are roasting in the oven, make the butternut squash puree.
Make cauliflower steaks
Preheat oven to 400°F (205°C).
Cut the head of cauliflower into 2 to 4 steaks, and set aside. Each stake should be between 1 to 1-½ inches thick. Note: If you have extra cauliflower florets left over, save it for Walnut "Magic" Meat, or add it to Easy Rainbow Salad.
In a small bowl, combine ground turmeric, cumin seeds, garlic powder, and black pepper. This will be your spice rub for the cauliflower.
Place cauliflower steaks onto a parchment-lined baking sheet and sprinkle both sides with the spice mix. Treat it like a "rub" and use your fingers to work it into the cauliflower.
Roast for 15 minutes, flip, and bake for another 15 minutes. For more browning, flip once more and bake for an additional 5 minutes.
Make the butternut squash puree
While cauliflower steaks are in the oven, add 1 to 1-½ inches of water to medium-large pot. Place the steamer basket into the pot and add butternut squash chunks. Turn up the heat to medium-high, put the lid on, and steam for 10 to 12 minutes, or until fork tender. Drain cooked butternut squash and add it to a high-speed blender with a vented lid. Add ½ cup of water to the blender. Blend until smooth and creamy.
Assemble and serve
To serve, spread a nice helping of puree on the bottom of the dish and carefully place the cauliflower steak(s) on top. Top with fresh parsley or another fresh herb like basil or cilantro. Salt to taste and enjoy!
Store leftovers in a covered container in the refrigerator for up to 4 days. Alternatively, freeze in meal prep containers for up to 4 months. Thaw in the fridge before reheating.
Notes
EQUIPMENT / SUPPLIES
- Oven
- Blender
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Small bowl (to mix spices)
- Steamer basket
- Medium large pot with lid
- Shallow baking pan
- Parchment paper or silicone mat
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner Entrée
- Method: Oven & Blender
- Cuisine: American
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Regina
This is my new favorite way to season cauliflower, whether I'm making this steak or roasting florets. The butternut squash is the perfect complement to this. Yum!