This nutritious veggie is often shunned, but there are so many delicious ways you can serve cauliflower! Over the years I have created some colorful and satisfying recipes for this cruciferous wonder, and here is one of my favorites!
ABOUT THE RECIPE:
My husband loves cauliflower. Once, he came home from the market with copious amounts of cauliflower and I knew I needed to come up with a new cauliflower recipe . . . and fast! The result is this colorful, impressive, and satisfying cauliflower "steak" casserole that's ideal to serve throughout the year.
Makes 6 servings (6 cauliflower "steaks")
INGREDIENTS:
2 medium/large heads or 3 small heads of cauliflower
1 red onion, thinly sliced
1 yellow or sweet onion, thinly sliced
2 teaspoons Italian seasoning blend
1 teaspoon tamari or coconut aminos
1/4 cup water, divided, plus more as needed
2 cups cremini or white button mushrooms, thinly sliced
2 sweet red peppers, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
2 cups prepared vegan marinara sauce, divided
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
Trim 1- to 2-inches off two opposite sides of the cauliflower heads and set aside for use another time. Steam the trimmed cauliflower heads for 12 to 20 minutes (depending upon the size of your cauliflower), until they are just crisp-tender. Cool for 20 minutes, or until the steamed cauliflower is cool enough to handle.
Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. Cover and cook over medium heat for 5 minutes, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the mushrooms and cook for 5 minutes more. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. Decrease the heat to medium-low and stir in 1 cup of the marinara sauce. Cover and simmer for 8 minutes.
If you are using 2 medium/large heads of cauliflower, carefully slice each steamed and cooled medium/large head of cauliflower down the center, as if slicing a loaf of bread, into 3 cauliflower "steaks," to make 6 cauliflower "steaks" in all. (Alternately, if you are using 3 small heads of cauliflower, carefully slice each steamed and cooled small head of cauliflower down the center, as if slicing a loaf of bread, into 2 cauliflower "steaks," to make 6 cauliflower "steaks" in all.) Each cauliflower "steak" should be about 1½- to 2-inches thick. They may break apart a bit after you slice them, but that's OK!
Spread the remaining 1 cup marinara sauce over the bottom of a casserole dish that is large enough to accommodate the cauliflower steaks in a single layer. Gently set the cauliflower slices in the prepared casserole dish, piecing each slice back together if needed.
Top each cauliflower slice with a generous amount of the onion, mushroom, and pepper marinara sauce. Cover and bake for 20 to 35 minutes, or until the cauliflower steaks are very tender, checking often so the cauliflower does not get too soft. (Uncover the casserole during the last 5 to 10 minutes of cooking.) Cool for 5 minutes. Serve with extra sauce on the side, if desired.
Ingredients
Directions
ABOUT THE RECIPE:
My husband loves cauliflower. Once, he came home from the market with copious amounts of cauliflower and I knew I needed to come up with a new cauliflower recipe . . . and fast! The result is this colorful, impressive, and satisfying cauliflower "steak" casserole that's ideal to serve throughout the year.
Makes 6 servings (6 cauliflower "steaks")
INGREDIENTS:
2 medium/large heads or 3 small heads of cauliflower
1 red onion, thinly sliced
1 yellow or sweet onion, thinly sliced
2 teaspoons Italian seasoning blend
1 teaspoon tamari or coconut aminos
1/4 cup water, divided, plus more as needed
2 cups cremini or white button mushrooms, thinly sliced
2 sweet red peppers, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
2 cups prepared vegan marinara sauce, divided
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
Trim 1- to 2-inches off two opposite sides of the cauliflower heads and set aside for use another time. Steam the trimmed cauliflower heads for 12 to 20 minutes (depending upon the size of your cauliflower), until they are just crisp-tender. Cool for 20 minutes, or until the steamed cauliflower is cool enough to handle.
Meanwhile, put the onions, Italian seasoning, tamari, and 2 tablespoons water in a large skillet. Cover and cook over medium heat for 5 minutes, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the mushrooms and cook for 5 minutes more. Add the peppers and 2 tablespoons water, and continue to cook for 5 minutes. Decrease the heat to medium-low and stir in 1 cup of the marinara sauce. Cover and simmer for 8 minutes.
If you are using 2 medium/large heads of cauliflower, carefully slice each steamed and cooled medium/large head of cauliflower down the center, as if slicing a loaf of bread, into 3 cauliflower "steaks," to make 6 cauliflower "steaks" in all. (Alternately, if you are using 3 small heads of cauliflower, carefully slice each steamed and cooled small head of cauliflower down the center, as if slicing a loaf of bread, into 2 cauliflower "steaks," to make 6 cauliflower "steaks" in all.) Each cauliflower "steak" should be about 1½- to 2-inches thick. They may break apart a bit after you slice them, but that's OK!
Spread the remaining 1 cup marinara sauce over the bottom of a casserole dish that is large enough to accommodate the cauliflower steaks in a single layer. Gently set the cauliflower slices in the prepared casserole dish, piecing each slice back together if needed.
Top each cauliflower slice with a generous amount of the onion, mushroom, and pepper marinara sauce. Cover and bake for 20 to 35 minutes, or until the cauliflower steaks are very tender, checking often so the cauliflower does not get too soft. (Uncover the casserole during the last 5 to 10 minutes of cooking.) Cool for 5 minutes. Serve with extra sauce on the side, if desired.
