• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Achiote Cauliflower Steak

December 31, 2015 by Rachel Carr Leave a Comment

cauliflower_steak_web

Cauliflower Steak is becoming more common in restaurants as a vegetarian entree! It’s actually quite easy to make this elegant entree at home and it goes with an almost endless variety of sauces and accompaniments.

This version is serves with a creamy sweet potato gratin that plays nicely with the peppery sauce. The gratin is a layered sweet potato dish much like a lasagna, baked with a savory cashew cream, It takes a little doing to slice all those sweet potatoes, but it’s totally worth it!

The steak can be served with out the gratin and with almost any sauce you like.

For the cauliflower marinade, I used a spice (it’s a seed actually) called achiote, otherwise known as anatto. It’s great for color, and has a very mild flavor so if you can’t get your hands on it, don’t worry!

FOR THE SWEET POTATO GRATIN:

Serves 4
2-3 large sweet potatoes, peeled and sliced thin in a food processor or on a mandoline

For the gratin “custard”:
2 cup cashews, soaked overnight to at least 2 hours and then rinsed
2 cup water
1/2 cup nutritional yeast
2 Tablespoons tamari
Salt and pepper to taste
Blend until smooth in a blender.

For the “rawmesan” (optional):
1 Tablespoon salt
½ cup nutritional yeast
½ cup pumpkin seeds
Process all the ingredients together dry in a food processor.

To assemble the gratin:
Preheat the oven to 350 degrees.
Oil a 9×9 baking dish. Layer the slices of sweet potato and the “custard.” Top with the “rawmesan.”

Bake covered for 1 hour at 350 degrees.

Allow to cool for 20 minutes before slicing.

FOR THE CAULIFLOWER STEAKS:
Serves 4
2 large cauliflower

Preheat your oven to 350 degrees.

Each head of cauliflower will only give you 2 steaks at the most due to the delicate structure of the heads. In my experience the best way to get a great cut on a cauliflower steak is to cut both sides off, leaving a thick 2” slab of cauliflower in the middle, and then carefully cut the slab in half to form your “steaks.”

Coat the steaks with olive oil, salt and pepper and roast uncovered in your oven for 15-20 minutes, turning once, until slightly golden and fork tender.

Remove from the oven and set aside until ready to use.

Heat a heavy bottomed skillet with a few Tablespoons of oil. Sear the cauliflower steaks at medium high heat for a minute or two. Turn the cauliflower steaks in the pan and add about 2-3 Tablespoons of the achiote marinade. Allow the sauce to get hot in the pan with the steaks, being careful not to burn it!
Serve the steaks with the gratin and your favorite tomato sauce, like Rao’s Organic Tomato sauce.

For the garlic-achiote marinade:
5/8 cup orange juice
2 Tablespoons achiote powder*
7 cloves garlic
1 teaspoon black pepper
1 teaspoon sea salt
1/2 Tablespoon cumin
1/2 cup olive oil
1/2 teaspoon smoked paprika

Blend everything in a blender until smooth. Refrigerate after using. This will keep for 2 weeks.

cauliflower_steak-2_web

 

12

Filed Under: Entrees, Fall Recipes, Gluten Free, Spring Recipes, Summer Recipes, Winter Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (311)
  • Beet Tartare (262)
  • Portobello Wellington with pecans and sage (208)
  • Easy and Elegant Cauliflower Leek Soup (147)
  • Carrot & Bell Pepper Zinger Juice (144)
  • Madras Lentils (118)
  • Cauliflower Tacos with salsa verde (96)
  • Raw Vegan Cheddar (95)
  • Bang Bang Tofu and Cauliflower Bowl (90)
  • Vegan Instant Pot Pho (88)
  • Green Protein Smoothie Bowl (83)
  • Pesto Mesclun Pizza with almond ricotta (76)

Copyright© 2025 · Website design by AlphaPix Infotech