Meatless Monday: Roasted Cauliflower Steak

A creative #MeatlessMonday recipe by 2013 Culinary grad Shikha Sharma.


Roasted Cauliflower Steak with Brussels Sprouts

Serves: 2


For the Cauliflower

  • 2 big slices of cauliflower
  • 2-3 springs of fresh thyme
  • Few Lemon peels, cut into strips
  • Coconut or Olive Oil
  • Salt & Fresh ground pepper as per taste

For the Caramelized Onion Sauce

  • 1 Medium Onion, thinly sliced
  • 1.5 T Red Wine Vinegar
  • 1 Cup of Water
  • Salt & Fresh ground pepper as per taste
  • Coconut Oil for cooking

For the Brussels Sprouts

  • 1/2 lb of Brussels Sprouts, cut off ends and peel off any damaged leaves
  • 1 Small Red Pepper, diced
  • Few Fennel slices
  • Pinch of Chili Flakes
  • 1 t of Curry Powder and more as per taste
  • Salt & Fresh ground pepper as per taste

For the Honey Mustard Sauce

  • 1 T Grape Seed Oil or Olive Oil and more as needed
  • 1 t honey
  • 1 t Grainy Mustard


For the Cauliflower

Sprinkle some salt and pepper, thyme leaves, and lemon peels on the cauliflower.

Brush some oil on the cauliflower and bake in the oven @ 350 F for 20-30 minutes or until tender. (You can test by inserting a cake tester or a knife)

Flip and roast the other side after 15 minutes.

When it’s done, cover and set it aside.
For the Caramelized Onion Sauce

Grab a medium pan; add oil, onions and sprinkle generous amount of salt. Cook until onions begin to soften and turn brown.

Next, – the pan with red wine vinegar and add 1 cup of water. Simmer and stir occasionally.

Blend the sauce to a smooth texture and then add a bit of water to thin out the sauce. Taste and season with salt and pepper as desired.
For the Brussels Sprouts

Toss all the ingredients and add more seasonings as per taste.

Bake @ 350 F for 35 minutes

Whisk all the sauce ingredients and then combine it with the baked brussels sprouts.

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