Kristi Whitley

Healthy Living

Cauliflower Steaks

From Meat Out Mondays

This recipe comes by request from one of YOU! That's right, our friend Celia put in a request for a kosher recipe—in light of Passover—created by Tamar Genger of the Joy of kosher website. We were happy to hear from Tamar directly, granting us permission to
share one of her vegan and kosher recipes. And so we give you: cauliflower steaks with gremolata. Enjoy!

Base Ingredients:

1 head cauliflower
2 Tbs. olive oil
salt and pepper, to taste
2 cups tomato sauce

Gremolata Ingredients:

1/2 cup walnuts
1/2 cup fresh parsley
1 garlic clove, minced
1 lemon, zested
salt and pepper, to taste


1. Remove the leaves and trim the stem off of the cauliflower, leaving core intact.

2. Using a large knife, cut out 1/2" steaks from the center of the cauliflower, and cut away any remaining smaller steaks out too.

3. Preheat oven to 400°F and heat 1 tablespoon oil in a large heavy skillet. Cook steaks in hot pan, about 2 minutes per side, until they are golden brown.

4. Move cooked steaks to a baking sheet, and repeat with the other pieces, adding another tablespoon of olive oil as you continue cooking the steaks. Once all steaks are browned, place the baking sheet in the oven for about 15 minutes.

5. Warm the tomato sauce in a pan.

6. Finely chop the walnuts, place on a dry baking sheet. Bake for 5-7 minutes until lightly toasted, stirring once or twice.

7. Finely chop parsley and place in a small bowl. Add lemon zest and cooled walnuts, garlic, salt, and pepper.

8. When ready to serve, spoon tomato sauce onto a plate, top with cauliflower steak, and sprinkle with gremolata.