Thick-cut cauliflower steaks roasted until golden brown on the outside and tender in the center make a deeply satisfying main dish. Seasoned with smoked paprika, garlic, and nutritional yeast, they deliver a rich, savory crunch.
Prep & Cook Time
* Prep time: 10 mins
* Cook time: 25 mins
* Servings: 2 steaks (plus remaining florets)
Ingredients
* 1 large head cauliflower (heavy and compact)
* 2 tbsp extra virgin olive oil
* 1 tsp smoked paprika
* 1 tsp garlic powder
* ½ tsp onion powder
* 1 tbsp nutritional yeast
* ½ tsp sea salt
* ¼ tsp cracked black pepper
* 1 tbsp fresh lemon juice (for serving)
* Fresh parsley, chopped (for garnish)
1. Prep the oven and tray
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Slice into steaks
Trim the bottom leaves, keeping the central core intact so the steaks hold together. Place the cauliflower core-side down on a cutting board. Cut straight down through the center to create two thick slices (approx. 2.5 cm / 1 inch thick). Save the loose outer florets for roasting alongside or another dish.
3. Mix the spice rub
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, nutritional yeast, salt, and black pepper.
4. Season generously
Place the steaks and loose florets on the lined tray. Brush half the spice oil over the top of the steaks, gently flip them over, and brush the remaining mixture on the other side.
5. Roast until golden
Roast for 15 minutes. Remove the tray from the oven, carefully flip the steaks with a wide spatula, and roast for another 10–12 minutes until the edges are crispy and deep golden brown, and the core is easily pierced with a fork.
6. Finish and serve
Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving.
Serving Ideas
* Over a creamy base: Serve over a bed of warm garlic-herbed white bean purée or velvety hummus.
* Topped with sauce: Drizzle with chimichurri, romesco sauce, or a lemon-tahini dressing.
* With grains: Pair with warm quinoa, wild rice, or roasted sweet potato wedges.
Ingredients
- 1 cup Self-raising flour (plus a little extra for dusting)
- Approx. 1/3 to 1/2 cup of warm/hot water
- 1/4 tsp Salt
- 1 tbsp vegetable or olive oil (optional, but keeps them extra soft)
Instructions
- In a bowl, combine 1 cup of self-raising flour and 1/4 tsp salt.
- Pour in 1 tbsp of oil (if using) and start with 1/3 cup of warm-to-hot water.
- Stir with a spoon until a rough dough forms.
- If it feels too dry, add water 1 tablespoon at a time.
- Transfer the dough to a lightly floured surface.
- Knead gently for 1 to 2 minutes until it comes together into a smooth ball. (Avoid over-kneading, as self-raising flour dough gets tough if worked too long).
- Cover with a damp cloth or bowl and let it rest for 10 minutes to relax the gluten.
- Divide the dough into 3 or 4 equal balls.
- Dust your rolling pin and surface lightly with self-raising flour.
- Roll each ball out into a thin circle, roughly 2–3 mm thick.
- Heat a dry skillet or frying pan over medium-high heat until hot.
- Place one flatbread into the dry pan.
- Cook for 1 to 2 minutes until bubbles form on the top and golden-brown spots appear underneath.
- Flip and cook the other side for another 1 to 2 minutes.
- Transfer the cooked flatbread to a clean kitchen towel and wrap it up until ready to eat.
Ingredients:
- Flaxseed Egg 1 tbsp flaxseed meal mixed with 2.5 tbsp water (let sit for 5 minutes
- 1 cup plant milk (soy, oat, or almond)
- 1 tsp vanilla extract (optional)
- 1 cup self-raising flour
- 1 tsp baking powder
- 1–2 tbsp coconut sugar
- pinch of salt
- A splash of oil or vegan butter for the pan for cooking
Instructions
In a large bowl, whisk together the self-raising flour, baking powder, coconut sugar, and a pinch of salt.
- Stir the plant milk and your orepared flax egg into the dry ingredients until just combined.
- Do not overmix; a few small lumps are completely fine.
- Let the batter sit for 5 minutes so the baking powder activates for extra fluffiness.
- Heat a non-stick skillet over medium heat and lightly grease with oil or vegan butter.
- Pour 1/4 cup of batter per pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set then flip and cook for another 1-2 minutes until golden 5.
Ingredients
1 cup raw cashews (soaked in boiling water for 15 minutes, then drained)
¾ cup vegetable broth (or warm water)
2 tbsp nutritional yeast
2 cloves garlic (roughly chopped)
1 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
½ tsp onion powder
½ tsp salt (plus more to taste)
Pinch of black pepper
Optional: 1 tbsp fresh basil or parsley, finely chopped
Instructions
Add the soaked cashews vegetable broth, nutritional yeast, garlic, lemon juice olive oil, onion powder, salt and pepper to a high-speed blender.
Blend on high for 1 to 2 minutes until completely silky with no grit remaining.
If the sauce feels too thick. add an extra tablespoon or two of warm broth or starchy ravioli cooking water
Pour the sauce into a skillet over low heat.
Add your cooked. drained sun-dried tomato ravioli directly into the sauce. Gently toss for 1-2 minutes until everything is warmed through and coat.
Stir through fresh basil or parsley if using, and top with extra cracked black pepper or a sprinkle of vegan parmesan.
ingredients
350ml soy milk
6 tbsp nutritional veast
2 tbsp olive oil
3 tbsp tapioca (more or less
depending on desired consistency
2 tbsp soy yoghurt
2-3 tsp misa
1 lemon
12 tsp salt
Mix together on stove - do NOT stop stirring
Ingredients
1/2 tbsp extra virgin olive oil or avocado oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 tbsp fresh ginger, grated
1/2 tsp ground turmeric
1/4 tsp ground cumin
1/8 tsp black pepper
1/4 tsp sea salt
1 can (400g) chickpeas, rinsed and drained
1/2 cup coconut milk (or tbsp of coconut cream)
1/2 cup low-sodium vegetable broth
1 cup diced pumpkin (or spinach)
1/2 tbsp fresh lemon juice
Instructions
1) Heat the oil in a pot or skillet over medium heat.
2) Add the diced onion and cook for 4-5 minutes until soft.
3) Stir in the garlic, ginger. turmeric. cumin, black pepper, and salt. Stir continuously for 60 seconds until fragrant.
4) Add the drained chickpeas, coconut milk, vegetable broth, and diced pumpkin (or broccoli). Bring to a gentle simmer.
5) Reduce heat to low. Cover partially and simmer until tender.
6) Remove from heat and stir in the fresh lemon juice to brighten the flavor and boost nutrient absorption.
