Can you handle how good this looks? I for one cannot. I must admit that real steak has never appealed to me, even in my meat eating days, but this cauliflower cheese steak gets me salivating like a hungry dog. I was never a humongous fan of cauliflower, but once I became vegan and realized how nutrient-dense and versatile it is (I mean, Creamy Vegan Cauliflower Alfredo Sauce for crying out loud, not to mention it makes a great pizza crust) I actually get cravings for it on a regular basis. Then there’s cheese… Oh sorry, did I need to go on? Yes, there’s super yummy Daiya Cheddar Cheese shreds all over this dish. And scallions. And a few seasonings. Wham bam boom you’re done!
Although I do create the majority of my own recipes, I can’t entirely take credit for this one. For my birthday last month my friend Salina gave me a beautiful vegetarian cookbook called The Forest Feast. Many of the recipes are vegan as well, and Salina knew it would be easy for me to veganize the recipes that contain dairy in them. She was right!
All of the recipes in this cookbook are easy to make and have very few ingredients, but the cauliflower cheese steak seemed over the top simple and I had to give it a try. The roasted cauliflower mixed with melted cheese and the crunch of scallions = amazing. It makes for a perfect lunch because it’s filling without being heavy. But it would make a terrific dinner paired with a salad and a side dish, or served over some quinoa or brown rice. Yum!
There are several reasons this recipe is so quick & easy. There’s only 3 main ingredients, 3 secondary ingredients, and 3 basic steps to creating this dish. Oh, there’s more! I love dishes that allow you to eyeball the amounts, instead of having to be super on top of getting every measurement just right or you potentially wreck the recipe. With this one, you can eyeball away! There’s no way to mess it up. Perfect. Here we go…
Grab a head of organic cauliflower and rinse with water, gently scrubbing. Pull the leaves off if they’re in the way. Slice the cauliflower into 3/4 inch “steaks” (aka slices). Some of my slices broke into smaller pieces and that’s totally okay.
Drizzle a few tablespoons of extra virgin olive oil (or coconut oil) onto a baking sheet. Place the steaks on the sheet and roast in the oven at 375 degrees, 15 minutes per side. You want them to be fork tender and lightly browned.
Sprinkle salt & pepper over the roasted cauliflower, along with Daiya Cheddar Cheese shreds (as much or as little as you want), and some chopped scallions. Roast for a couple more minutes or until the cheese melts. Voila! Best served right out of the oven when the cheese is all warm and gooey. If there’s leftovers, I recommend storing them in the fridge in a sealed container.
- 1 head of organic cauliflower
- Daiya Cheddar Cheese Shreds
- Scallions
- Extra Virgin Olive Oil (or coconut oil)
- Salt & Pepper
- Grab a head of organic cauliflower and rinse with water, gently scrubbing. Pull the leaves off if they're in the way. Slice the cauliflower into ¾ inch "steaks" (aka slices). Some of my slices broke into smaller pieces and that's totally okay.
- Drizzle a few tablespoons of extra virgin olive oil (or coconut oil) onto a baking sheet. Place the steaks on the sheet and roast in the oven at 375 degrees, 15 minutes per side. You want them to be fork tender and lightly browned.
- Sprinkle salt & pepper over the roasted cauliflower, Daiya Cheddar Cheese shreds (as much or as little as you want), and some chopped scallions. Roast for a couple more minutes or until the cheese melts. Voila! Best served right out of the oven when the cheese is all warm and gooey. If there's leftovers, I recommend storing them in the fridge in a sealed container.
Enjoy!
Jillian ♥
Leave a Reply