These Roasted Cauliflower Steaks are topped with a tangy Cranberry Apple Chutney. A seriously delicious recipe that’s a perfect vegetarian or vegan main dish for Thanksgiving or Christmas dinner!
Roasted Cauliflower Steak
This was one of those last minute recipe ideas. Normally I’m a “work ahead” kinda girl. But on Wednesday I received a text from a good friend asking me what she could make for a vegetarian main dish at Thanksgiving.
I gave her a couple of recommendations but then realized. Uhhh I don’t have a Thanksgiving vegetarian main course option on my site. Well, that changes TODAY! I took all the recommendations I gave her and decided to make one of them!
Today’s recipe is super easy and part of it can be made ahead of time. #WINNING
side photo of roasted cauliflower steaks with a cranberry apple chutney
Roasted Cauliflower Steak is one of my all time favorite vegetarian meals. Basically anything roasted and I’m down!
How Do You Make Cauliflower Steaks?
Find the largest head of cauliflower. (honestly, it’s just easier to cut and not make such a mess when you start with a larger cauliflower head)
Using a knife, remove the leaves and trim the stem leaving a little bit of the stem because it will help the cauliflower steaks stay together.
Holding the top of the cauliflower with the trimmed stem on the cutting board. Gently cut 1/4″ off the ends of the cauliflower head so you have flat surfaces on both ends.
Carefully slice cauliflower into 1″ thick steaks, you should get about 3-4 steaks per cauliflower.
process photos of cranberry apple chutney and roasted cauliflower steaks
My favorite way to cook cauliflower steaks once they’re cut is to roast them at 400 degrees F for 20 minutes per side. Although, I did make a grilled cauliflower steak at the Austin Food & Wine Festival and it was pretty dang tasty. But today we’re going with my favorite, roast those babies till they’re delicious!
In my opinion, if properly seasoned, you can eat these steaks on their own. But since it’s the holidays we need to add a little jazz and glitter. Don’t you think!? Today that “jazz and glitter” is coming in the form on a Cranberry Chutney.
roasted cauliflower steaks with cranberry apple chutney on plates
How to Make Cranberry Chutney
Saute onions, garlic and ginger in a pan.
Add in the “goods” tart apples, cranberry, apple juice, apple vinegar and mustard seed for a little zing.
Next, add the spices – cinnamon, allspice and clove!
Bring to a boil and simmer until the sauce thickens.
Y’all the combo of the roasted cauliflower with the sweet tangy cranberry chutney will seriously blow your mind! Heck, some of you guys might even go this route instead of going into a turkey coma! Just sayin.
So, if you’re looking for a vegan main course option this Thanksgiving, these Cauliflower Steaks are it!