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Cauliflower Steak with Butternut Squash Puree

  • Total Time: 40 minutes
  • Yield: 2 1x
  • Diet: Vegan



1 medium cauliflower

1 tsp turmeric

1/2 tsp cumin seeds

1/4 tsp garlic powder

3 cups butternut squash, cubed

1/2 cup low sodium vegetable broth or water

Fresh chopped basil or parsley

Salt and pepper to taste


Preheat your oven to 400°F. Cut the head of cauliflower into 4 steaks, and set aside.

In small bowl, combine turmeric, cumin seeds, and garlic powder. 

Place cauliflower steaks onto a parchment-lined baking sheet and sprinkle both sides with spice mix. Treat it like a "rub" and work it into the cauliflower. 

Bake for 15 minutes, flip, and bake for another 10 minutes. For more browning, flip once more and bake for an additional 5 minutes.

In a medium pot, steam or boil butternut squash cubes for 10 to 12 minutes, until fork tender. Drain and add to a high speed blender with 1/2 cup of low sodium vegetable broth. Add more broth (or water) to achieve desired pureed consistency.

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 basil or parsley and enjoy. Salt and pepper to taste.


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Lunch/Dinner Entrée

Keywords: cauliflower, cauliflower steak, butternut squash, puree, basil, elegant dinner, weight loss, light dinner, turmeric, daniel fast compliant, vegan, soy free, nut free, gluten free, low fat