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Loaded Cauliflower Steaks with Coconut Bacon & Chives
2 Serving Dinner

Loaded Cauliflower Steaks

with Coconut Bacon & Chives

Tags: Gluten-Free <600 Calories Chef's Choice
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
15g

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INGREDIENTS

  1. 4each head of cauliflower, trimmed
  2. smoked paprika
  3. tamari
  4. maple syrup
  5. liquid smoke
  6. toasted coconut
  7. lemon, juiced
  8. garlic clove, peeled
  9. dijon mustard
  10. zucchini, trimmed
  11. head of baby romaine lettuce, chopped
  12. vegan mayo
  13. fresh chives, chopped
  14. olive oil
  15. salt and pepper
Allergens: soy, tree nut (coconut)
Tools: Large nonstick skillet, Baking sheet
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
15g

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INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 425°F. Place cauliflower steaks on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with paprika and a pinch of salt. Roast until tender and well browned, 20 to 22 minutes. TIP: Roast any leftover cauliflower florets along with the steaks.

2
Prepare the coconut bacon

Add tamari, maple syrup, just ¼ tsp liquid smoke, and a pinch of pepper to a small bowl and whisk. Heat a large nonstick skillet over low heat. Add toasted coconut and syrup mixture, and toss to coat. Cook the coconut bacon until slightly charred, stirring constantly to prevent burning, 5 to 7 minutes. TIP: Keep any remaining liquid smoke for your own use.

3
Prepare the salad

Add lemon juice, garlic, and Dijon mustard to a large bowl and whisk to combine. Add zucchini, lettuce, and a pinch of salt and pepper to the bowl. Toss the zucchini salad.

4
Finish the cauliflower

When the cauliflower is finished roasting, remove it from the oven and spread mayo on all four pieces. Set the oven to broil on high, and return cauliflower steaks to the oven until the mayo begins to bubble, 1 to 3 minutes. TIP: All broilers are different. Watch carefully to ensure cauliflower doesn’t burn.

5
Serve

Divide the zucchini salad between plates and top with cauliflower steaks. Top with coconut bacon and chives. Dig in!

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