I love a good steak – vegetable steak that is! Portobello steaks were my go-to when I first went vegan. They are chewy and “beefy” like a regular steak, and can be seasoned and marinated similarly too. However, recently cauliflower has taken the main stage as the power ingredient in cauliflower rice and pizza crusts. Sliced and grilled, cauliflower also makes a hearty steak.
It’s an unsuspecting choice for entertaining that will impress your guests. Make a pesto, cream sauce, or this Black Bean Relish and you’ve got an elegant meal that is as beautiful to look at, as it is to eat!
Pan roasting the cauliflower steak is another alternative to grilling, or pan fry it. I like to slice and cook a whole head ahead of time for the week. The relish is very simple and is oil-free, making this dish even healthier.
Cauliflower Steak with Black Bean Relish
- 1 head cauliflower sliced into steaks
- 1 tablespoon olive oil
- 3 roma tomatoes diced
- 1 onion diced
- 3 tablespoons flat-leaf parsley finely chopped
- 1 can black beans drained and rinsed
- 1 lime juiced (+ more to taste)
- 1 tablespoon cumin
- freshly ground sea salt (to taste)
- freshly ground black pepper (to taste)
- 1 avocado, sliced (for garnish)
Coat the cauliflower steaks with the olive oil and either pan fry, roast at 400 degrees for about 10 minutes, or grill.
Combine the tomatoes, onions, parsley, black beans, lime juice, and cumin in a bowl. Season with salt and pepper, to taste. Add more lime juice, if needed.
To serve, place the cauliflower steak on a plate, and generously spoon the black bean relish on top. Garnish with sliced avocado, if desired.