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  • 100% Plant-Based


Serving size: 2

Cauliflower isn't the sexiest of vegetables but I love a good cauliflower steak and the right preparation makes all the difference. It's my favorite thing to order when I see it on the menu at restaurants and this is my go-to method when making it for myself at home.


• 1 head cauliflower

• 2 1/2 cups vegetable stock

• 1/2 cup dry white wine

• 2 tablespoons extra virgin olive oil

• 4 garlic cloves (peeled & smashed)

• juice of 1 lemon

• 2 bay leaves

• 1/2 teaspoon salt

• corn mango salsa* (recipe below)

Cauliflower facilitates better digestive health not only through gastrointestinal cleansing, but also by feeding the beneficial bacteria in our gut responsible for a healthier immune system and better mood. Studies also show that the natural substance (sulforaphane) found in cauliflower and other cruciferous vegetables actually influences our genes to slow down the aging process.


• 1 ear corn, roasted/grilled

• 1 mango, diced

• 1/2 red onion, diced

• 1/3 cup cilantro, chopped

• 1 tablespoon olive oil

• juice of 1/2 lime

• 1/2 tsp salt

Cilantro has high levels of antioxidants, it's anti-inflammatory, acts as a digestive aid, and is a natural detoxifier. Cilantro even helps reduce anxiety as one study found that high levels of cilantro extract produced the same anti-anxiety effects as a popular prescription drug used to treat anxiety.


For the corn you have a few different options. If it's summertime and you're into grilling, feel free to cook it on the grill for a more smoky flavor. If grilling isn't an option, you can either cook the corn in the oven or on the stove top for a pan-roasted version. Whichever method you choose, allow the corn to cool before assembling the salsa.

In a large bowl, add the cooked corn kernels, diced mango, diced red onion, cilantro, and salt. Drizzle with the olive oil and squeeze of lime juice and toss to coat and combine. Set aside in the fridge until ready to use.


Preheat the oven to 350 degrees.

With the cauliflower sitting upright on its stem, cut in half through the middle. Cut off the outer ends of each half to form a thick, steak-like slab. Each slab should be at least 1 inch thick and a single head of cauliflower will yield 2 steak slabs.

In a baking dish, mix together the vegetable stock, white wine, olive oil, smashed garlic cloves, lemon juice, bay leaves, and salt.

Place the cauliflower steaks into the liquid, then cover the baking dish tightly with foil. Place them into the oven and bake for 30-45 minutes. You'll know the steaks are done when a knife inserted goes in easily. They should be cooked through but still firm, not too soft.

To finish the cauliflower steaks, remove them from the baking dish and place onto plates lined with a paper towel. It's important that you also blot the top of each steak with a paper towel, as this will ensure a nice golden crust develops in the next step.

Heat a fry pan over medium heat, drizzle with olive oil and add one steak at a time to the pan. Cook each slab for about 5 minutes on each side until golden brown. Try to do this step delicately so that the cauliflower doesn't fall apart (a spatula works great to help flip them). You could also do this step out on the grill if you chose to grill your corn earlier.

Once the steaks have developed a golden crust on the outside, transfer to their serving plates and top with the corn mango salsa.

I love showcasing the cauliflower steak as the centerpiece of the plate and creating a dramatic presentation around it. They always make for a surprisingly hearty dish and it's hard not to enjoy the crispy crust and tender roasted inside, even if you are accustomed to a classic steak. The salsa in this recipe is perfect for summer but I also use it year round on things like tacos or I'll add some greens to it and make it a stand alone salad.


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