These Vegan Cauliflower Steaks are quick and easy to cook. The savory flavors of cumin and black pepper are baked deep into the tender and juicy cauliflower. Each bite pairs perfectly with this creamy sweet potato and carrot puree rich in beta-carotene. This dish can be prepared and cooked in 30 minutes.
This recipe is a match made in heaven for your next special occasion. I’ve served it at dinner parties and holiday meals. It’s my go-to: dairy-free, gluten-free, low-inflammatory, and vegan entree.
One of my favorite things to do is, cook for people. Holidays bring a lot of opportunities to show gratitude for the people I love most, and hosting someone for a delicious meal fills me up, and them too! This recipe fits on a restaurant menu and will bring raving reviews from your guests.
The beta-carotene puree has rich, deep flavors from the sweet potato and carrots but is perfectly lifted with cinnamon and coconut milk. I chose to top mine with poppy and sesame seeds, but chopped parsley would look amazing too!