Cauliflower Steak with Butternut Squash Puree
Make oil-free cauliflower steaks with warm spices and creamy butternut squash puree. An easy vegan dinner with 7 main ingredients, ready in about 40 minutes.
Servings: 2
Calories: 243kcal
Equipment
Ingredients
- 1 tsp turmeric
- 1 tsp cumin seeds
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 medium or large cauliflower cut into 2 to 4 steaks
- 4 cups butternut squash cubed
- ½ cup water
- 2 Tbsp fresh chopped parsley or basil, cilantro
- Salt to taste
Instructions
- Preheat oven to 400°F (205°C).
- Make the spice mixture by combining the ground turmeric, cumin seeds, garlic powder, and black pepper. This will be the "rub" for the cauliflower steaks.
- Cut the head of cauliflower into 1-1 ½-inch-thick steaks, and place them on a parchment-lined baking sheet.
- Season both sides of the cauliflower steaks by sprinkling and rubbing them with the spice mixture.
- Roast in the oven at 400°F (205°C) for 30 minutes, flipping the steaks halfway through.
- While the cauliflower is roasting, add 1 to 1 ½ inches of water to a medium pot. Place the steamer basket into the pot and add the 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 with a vented lid. Blend until smooth and creamy.
- 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!
Notes
- The cauliflower's central core connects the florets. Cutting it away before slicing is one of the easiest ways to end up with florets instead of steaks.
- Even slices cook more consistently. Thin slices are more fragile, while very thick slices may need additional roasting time.
- Pat away excess water after washing and before seasoning. A wet surface encourages steaming and can limit browning.
- Use a large baking sheet or divide the cauliflower between two pans. Crowded vegetables trap moisture.
- Slide the spatula under as much of the steak as possible, then turn gently. Support any loose sections with a second utensil.
- Drain the squash well. Excess cooking water can thin the puree. Start with less blending water and add more gradually.
- Use a blender with a vented lid to let steam escape.
- Store leftovers in a covered container in the refrigerator for up to 4 days. Alternatively, freeze in freezer-safe containers for up to 4 months. Thaw in the fridge before reheating.
Nutrition
Calories: 243kcal | Carbohydrates: 56g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 290mg | Potassium: 2319mg | Fiber: 15g | Sugar: 14g | Vitamin A: 30115IU | Vitamin C: 267mg | Calcium: 247mg | Iron: 5mg
