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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
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
15g

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INGREDIENTS

  1. 1 head of cauliflower, stem and leaves trimmed, cut into 4 "steaks" each about 1 inch thick
  2. ½ tsp smoked paprika
  3. 1 tsp tamari
  4. 1 tbsp maple syrup
  5. ¼ tsp liquid smoke
  6. ½ cup toasted coconut
  7. 1 lemon, juiced
  8. 1 garlic clove, peeled and minced
  9. 1 zucchini, trimmed and peeled lengthwise to make ribbons
  10. 1 head of baby romaine lettuce, chopped
  11. ¼ cup vegan mayo
  12. ¼ oz fresh chives, finely chopped
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
15g

View Full Nutrition Label


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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, 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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