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Spiced Cauliflower "Steaks" with Avocado-Tomatillo Salsa

Chili powder, coriander and cayenne compliment the avocado-tomatillo salsa served with the side and the slight smoky flavor from the slightly charred edges of the cauliflower. 
Course Vegetable
Cuisine Mexican
Keyword avocado, cauliflower, grilled
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 270kcal

Ingredients

Avocado-Tomatillo Salsa:

  • 5 medium tomatillos husked, rinsed and halved
  • 1 medium California Avocado, Haas variety, pitted, peeled and sliced
  • 1 medium jalapeño, roughly chopped
  • ½ medium yellow onion
  • 2 garlic cloves, chopped
  • ½ packed cup cilantro leaves
  • 1 teaspoon kosher salt

For the Spiced Cauliflower “steaks”:

  • 2 medium heads cauliflower
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • ½ teaspoon roasted coriander
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne

Instructions

Avocado-Tomatillo Salsa:

  • Heat oven to broil on high. Add tomatillos to a baking sheet cut side down and broil (keeping an eye on them) until slightly charred, about 6 minutes. Add the roasted tomatillos to a blender with the avocado, jalapeño, onion, garlic and cilantro. Pulse until smooth and season to taste with salt. Store refrigerated in an airtight container for up to a week.

For the Spiced Cauliflower “steaks”:

  • Heat oven to 400ºF.
  • Remove the tough outer leaves from the heads of cauliflower and trim the stems. Rest each of the heads of cauliflower on the stem and cut in half. Cut off the outer rounded edge from each half so that you are left with 4 total 1½-inch thick “steaks”. Reserve the remaining cauliflower florets for another use.
  • Stir together the chili powder, coriander, salt, pepper and cayenne. Rub the cauliflower with 2 tablespoons of the olive oil then season the cauliflower steaks on both sides. Heat a large cast-iron skillet over medium-high heat, add the remaining tablespoon of the olive oil and heat through.
  • Working in batches (depending on the size of the pan), cook the cauliflower until golden-brown, about 5 minutes. Add the remaining olive oil then flip the steaks and continue to cook until the second side is golden-brown, about 3 minutes. Repeat with remaining cauliflower and olive oil.
  • Add to an aluminum foil-lined baking sheet and roast until completely tender, about 10 minutes.

For serving:

  • Spoon some of the salsa on a plate and use the back of a spoon to create a swoop. Place one of the steaks on top of it and repeat with the remaining salsa and steaks.

Nutrition

Calories: 270kcal | Carbohydrates: 23g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 972mg | Potassium: 1268mg | Fiber: 11g | Sugar: 8g | Vitamin A: 379IU | Vitamin C: 154mg | Calcium: 82mg | Iron: 2mg