Cauliflower ‘Steaks’ & Oven-Roasted Tomatoes (Oil Free, Salt Free)
Author:Jasmine Briones / Sweet Simple Vegan
Prep Time:15 mins
Cook Time:60 mins
Total Time:1 hour 15 minutes
Yield:1-2
Category:Entree
Cuisine:Vegan
Ingredients
Cauliflower Steaks:
1 head of cauliflower, sliced horizontally into steaks
1-1.5 large tomatoes
1/4 red bell pepper, deseeded
1/4 cup nutritional yeast
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoky paprika
1/4 tsp. chili powder
1/8 tsp. cumin
1/8 tsp. cayenne
1/2 cup water
2 Tbsp lemon juice
Black pepper to taste
1 bunch kale, steamed
Fresh parsley
Oven Roasted Tomatoes:
3-4 large tomatoes, sliced
Fresh cracked pepper
Italian seasoning blend (no salt added) OR any seasonings of choice
Instructions
Preheat your convection oven to 350F.
Cut the cauliflower into “steaks” and place into a wide bowl.
Blend all of the ingredients from the tomatoes to the fresh black pepper until smooth, and pour over the cauliflower. Allow this to sit for at least 20 minutes (can sit overnight in the fridge).
Place cauliflower onto a lined baking sheet, and bake for 30 minutes on convection. Make sure you reserve the extra “sauce” for drizzling over it, or even use it for a salad dressing!
Remove from the oven, allow it to cool, and pair it with oven roasted tomatoes, steamed kale, and fresh parsley.
To Prepare tomatoes: Slice tomatoes, and place them on a lined baking sheet. Sprinkle with pepper and seasoning on both sides.
Roast in the oven for 30-40 minutes depending on how dry you would like them.
