Sunset Cauliflower Steak

4.8 from 4 votes

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Author: Sarah Cobacho

Published: July 1, 2023

Sunset Cauliflower Steak - A mouthwatering vegan dish featuring a thick slice of roasted cauliflower, seasoned with aromatic spices and served with a vibrant sunset-colored sauce.

Roasted cauliflower is having a moment, and I’m loving it! But Let’s not forget that it’s not a meal in itself and to keep a balanced approach when building a plate.So I like to pair it with this protein-packed sweet potato purée and tahini beetroot dressing for some healthy fats. This brings our plate to 30g of protein and will help keep us full and satisfied! This recipe is so delicious, I hope you give it a go!
If you like this recipe, you will love our Sweet and Spicy Roasted Veggies with Garlic Confit Dip.

Sunset Cauliflower Steak - A mouthwatering vegan dish featuring a thick slice of roasted cauliflower, seasoned with aromatic spices and served with a vibrant sunset-colored sauce.

Sunset Cauliflower Steak

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A delightful combination of roasted cauliflower steak, protein-packed sweet potato purée, and tahini beetroot dressing. A balanced, satisfying meal with 30g of protein per serving.

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Prep Time : 20 minutes
Cook Time : 25 minutes
Total Time : 45 minutes

Equipment

Servings 2

Ingredients

Protein-packed Sweet Potato Puree

  • 1.5 cups (199.5 g) cooked sweet potato
  • 300 g silken tofu puree
  • 0.5 cup (118.29 ml) nutritional yeast
  • 0.5 cup (118.29 ml) soy milk

Cauliflower Steak

  • 2 cauliflower steak
  • 1.5 tbsp olive oil
  • 1 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • pinch of salt

Pink Sauce

  • 0.5 cup (68 g) beetroot, cooked
  • 1 lemon, juiced
  • 1 garlic cloves
  • 2 tbsp tahini
  • 4 tbsp water
  • 1 tbsp maple syrup

Instructions

  • Preheat the oven to 400 degrees F (200 C). Prepare the cauliflower by brushing it with a mixture of olive oil, turmeric, cumin, salt, and garlic powder.
  • Bake the prepared cauliflower for 25 minutes, turning it over halfway through the cooking time to ensure even roasting.
  • While the cauliflower is baking, prepare the sweet potato purée. Add cooked sweet potato, silken tofu puree, nooch, and soy milk to a blender. Blend until the mixture is smooth.
  • Next, prepare the pink sauce. Combine cooked beetroot, lemon juice, garlic clove, tahini, water, and maple syrup in a blender. Blend until the mixture is smooth.
  • Once all components are ready, assemble the dish. Spread the sweet potato purée on a plate, top with the roasted cauliflower steak, and drizzle with the pink sauce. Garnish with chopped parsley and pine nuts for added texture and flavor. Enjoy your meal!

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Nutrition Information

Per Serving/Portion

Calories 600 kcalCarbohydrates 59 gProtein 30 gFat 30 gSodium 370 mgFiber 13 gVitamin A 1041 IUVitamin C 82 mgCalcium 233 mgIron 7 mg

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4.75 from 4 votes (2 ratings without comment)

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3 Comments

  1. A wonderful recipe. The creamy sweet potato base pairs perfectly with the roasted cauliflower. The fresh, lemony beetroot sauce is a must-have. It’s the combination that makes it special.5 stars

    Reply

    1. I am so happy you enjoyed it Sabine! Thank you so much for your beautiful review 💚

      Reply

  2. We enjoyed the recipe overall. The 1/2 cup of nutritional yeast overwhelmed the sweet potato puree. I would recommend 1/4 cup at the most if you want the sweet potato flavor to come through. The spice mixture on the cauliflower was quite nice. It was a bit of a labor intensive dish to make.4 stars

    Reply