These roasted cauliflower steaks taste absolutely amazing while still being super healthy and nutritious. They are full of flavor and make a great main or side dish. These vegan cauliflower steaks are quite easy to prepare and are ready in about 30 minutes making it a fuss-free dish.
In my opinion, these cauliflower steaks work also great for special occasions like dinner parties, Thanksgiving or even Christmas.
These oven-roasted cauliflower steaks are:
Easy to prepare
Vegan and vegetarian friendly
Made out of simple ingredients
Perfect for special occasions
Ingredients you will need for this recipe
Cauliflower: A full head of cauliflower makes about 3-4 cauliflower steaks.
Lemon Juice: This literally tastes so good! Drizzle a little bit over the cauliflower steaks and it literally will do wonders I promise. Plus some extra vitamin C! Win/Win!
Olive Oil: I used olive oil because it goes so well with the cauliflower. However, if you don’t like olive oil or want to use another oil for some reason, go ahead!
Spices: Spices like onion powder, garlic powder and a tiny bit of nutritional yeast will definitely bring these steaks to the next level!
Fresh Herbs: Fresh herbs are always a winner and help to boost the flavor. Don’t skip them!
How to cut cauliflower into steaks
Cut off the outer green leaves.
Make sure to trim to the bottom of the stem but also keep the core intact.
Start by cutting right through the cauliflower head and then continue to cut smaller pieces. Depending on the size of your cauliflower, you will get approximately 3-4 steaks out of it.
Make sure that your slices are thick. They might fall apart otherwise.
Don’t waste the excess cauliflower. You can roast the excess pieces in the oven as well or make cauliflower rice!
I highly recommend using a large chef’s knife for trimming the outer leaves and cutting your cauliflower steaks. Just be careful to not cut yourself.
How to prepare cauliflower steaks
Once the cauliflower steaks are all cut, it is time to prepare the cauliflower steaks. This process is quite simple and mostly requires pantry friendly ingredients.
Step 1: Start by adding the spices to your cauliflower first. I added a little bit of garlic and onion powder, nutritional yeast, salt and pepper as well as a drizzle of lemon juice.
Step 2: Brush or drizzle some olive oil on the cauliflower.
Step 3: Repeat Step 1 + 2 for the other side of the cauliflower. Make sure that both sides are evenly coated with spices, lemon juice and olive oil.
What to serve with cauliflower steaks
Honestly, this cauliflower steak does taste great on its own but if you want to combine it with some other dishes these recipes all work really well:
Finally, if you try these roasted cauliflower steaks out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.
These vegan cauliflower steaks are quite easy to prepare and are ready in about 30 minutes making it a fuss-free dish.
Course Main Course, Side Dish
Cuisine Gluten-free, Vegan, Vegetarian
Keyword Cauliflower, Healthy, Hearty
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Preheat the oven: Preheat the oven to 210°C (410°F).
Cut the cauliflower into steaks: Cut off the outer green leaves and trim off the bottom of the cauliflower stem. Make sure your slices are thick enough so that they won't fall apart. With a large knife, cut the cauliflower lengthwise through the center into thick pieces. Depending on the thickness of your cauliflower you will end up with 3-4 cauliflower steaks.
Prepare and season the cauliflower steaks: Transfer the cauliflower steaks to a baking tray and evenly sprinkle the seasonings (nutritional yeast, salt, pepper, onion and garlic powder) onto the cauliflower. Drizzle on the lemon juice and olive oil. Repeat those steps for the other side of the cauliflower. Make sure that both sides are evenly coated with spices, lemon juice and olive oil.
Bake: Bake the cauliflower steaks for about 25-30 minutes or until crispy and golden brown. Flip the cauliflower steaks after 15-20 minutes.
Serve: Transfer to a platter and garnish them with fresh thyme. Enjoy!
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Learn how to make flavorful and nutritious Egg Fried Rice that can be ready in just about 15 minutes. This no-fuss meal is super easy, tasty and satisfying. What I love most about this recipe is that you can easily modify it with whatever vegetables you have on hand. There are many ways how to make fried rice – today I’ll share a variety of ideas with you to customize your fried rice.
Ingredients you will need for this Egg Fried Rice Recipe
Oil: For this recipe is best to use any neutral oil, that does not have a lot of flavors. I personally used sunflower oil for this recipe, but any other neutral oil works well.
Rice: I like to use Jasmine rice, but honestly most rice will work just fine. So you can use any rice that you have on hand.
Eggs: You will need two medium-sized eggs. Please, make sure that they are organic and ethically sourced. I like to purchase mine from the farmers market.
Green onions: For flavor.
Carrots: You will need 2 large carrots for this recipe. Chop it as finely as possible.
Red bell pepper: I used 1/3 of red bell pepper. Chop it finely.
Hoisin sauce: If you have never heard of hoisin sauce it is made with fermented soybeans, garlic, chili and sugar. It is a great way to add authentic Asian flavor, thickening and color to this Egg Fried Rice recipe.
Soy sauce: For additional flavor.
Is Fried Rice good for you?
Depends on what you add! Fried rice is made with oil. The amount of oil you add will determine the nutritional value. If you add a lot of oil – it is not gonna be the healthiest meal. In my opinion, adding 2 tablespoons for 1 cup of rice is enough – but you do you! You can also increase the nutritional benefits by adding in different types of veggies or protein sources like eggs or tofu.
And remember – homemade fried rice is always better for you than a takeout version. If you make it yourself, you know exactly what is in there and are able to control specific ingredients.
Tips for making the Best Fried Rice
Use cold rice: This is super important. Fresh, warm rice is not gonna fry well and will result in soggy and sticky clumps of rice. So leftover rice is ideal for this recipe. If you don’t have leftover rice, you can also experiment with packaged rice or just make the rice ahead of time and let it completely cool down before frying it.
Use neutral oil: I highly recommend that you use neutral oil and avoid any oil that has a lot of flavors like olive oil. Try to stick to neutral oils like canola oil, grapeseed oil or sunflower oil.
Use different veggies: I love adding veggies to this Egg Fried Rice recipe. It helps adding in more nutrients, colors and variety of flavors.
Use high heat while cooking: Using high heat will help to fry everything well and also prevent the rice from steaming and sticking together.
Change up the veggies: You can add in peas, broccoli, edamame or any other stir-fry veggies that you have on hand.
Add in tofu: If you want to keep this recipe plant-based or simply want to add in more protein, tofu is the way to go. I recommend adding in firm or extra-firm tofu and crumble it into the dish.
Add some heat: If you like it spicy, you can add some chili flakes to taste or drizzle on some Sriracha at the end.
Substitute the rice with quinoa: If you don’t feel like using rice, you can use quinoa instead.
More Asian inspired recipes
If you are looking for more Asian inspired recipes, you might also like:
Finally, if you try this Egg Fried Rice recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterestfor more inspiration.
Learn how to make flavorful and nutritious Egg Fried Rice that is easy, tasty, satisfying and ready in just about 20 minutes.
Course Main Course
Keyword Dairy-free, Vegetarian
Prep Time 5 minutesminutes
Total Time 20 minutesminutes
3green onionsthinely sliced
1/3red bell pepperdiced
1 1/2tbspsoy sauce
Heat a skillet with 2 tablespoons of oil over medium-high heat.
Add in the sliced green onions and cook them for about 2 minutes, stirring consistently.
Using the same skilllet, add two cracked eggs until scrambled, stiring occasionaly.
Then, add in the diced carrots and red bell pepper.
Next, add in the rice along with the soy sauce and hoisin sauce. Continue stirring for an additional 3-5 minutes. Taste and season with extra soy sauce, if needed.
Turn off the heat and serve warm. Leftovers will keep in the fridge up to 3 days.
If you want to keep this recipe plant-based you can substitute the eggs with tofu scramble by crumbling in firm or extra-firm tofu. If you want to create an eggy flavor, I’d highly recommend using black salt. Just make sure that you add it in just before serving, as it will lose some of its flavor otherwise.
Mexican pizza anyone? I absolutely love pizza of all kinds. Recently I made this easy and healthy Mexican Pizza recipe that you are going to enjoy for sure!
This recipe is dairy-free and vegan and takes about 35 minutes to prepare. And trust me, this Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!
Ingredients you will need for this Mexican Pizza Recipe
Your favorite pizza crust
Red bell pepper
Unsweetened non-dairy milk
How to make Vegan Mexican Pizza?
In order to make this delicious and yummy vegan Mexican Pizza recipe, we need to prepare the refried beans, cilantro lime cream and pizza toppings first.
Refried beans: This is gonna be our pizza spread. To make the refried beans, it is important to sauté the ingredients first. After everything has been cooked properly, all there is left to do is pureeing the ingredients together. You can do that by using a potato masher, food processor or blender.
Cilantro-lime cream: I am absolutely digging this cilantro-lime cream. Luckily, it is not very difficult to make. All we need to do is add the soaked cashews, cilantro, lime juice, salt and non-dairy milk to a food processor and blend until smooth.
Pizza toppings: Prep your pizza toppings! I picked red onion, corn, tomatoes, red bell pepper, pickled jalapeños, avocado and cilantro. But feel free to choose any toppings of your personal preference. Get creative – for example, tortilla strips, lettuce or even vegan cheese would work great for this recipe too!
After the refried beans, cilantro-lime cream and the pizza toppings are prepared, it is now time to assemble everything.
Choose your favorite pizza crust.
Spread on a thick layer of refriedbeans.
Add the prepared pizza toppings. If you are using avocado and cilantro I highly recommend adding those on after the pizza has finished baking.
Bake the pizza in the oven until it is crispy and golden brown.
Drizzle the cilantro-lime cream over and add the avocado and cilantro!
How to make your own pizza dough
For this recipe, I personally used an already ready-made pizza crust from the store because it’s quick, easy and simple. However, if you have some extra time and want to make your own here is a recipe by Garima from This That More on how to make your own homemade pizza dough. And let’s be honest here – homemade always wins, doesn’t it?
This recipe is…
Vegan and vegetarian friendly
Made out of wholesome ingredients
Great for friends or family pizza night
Other vegan recipes you might enjoy
If you liked this recipe you may enjoy some of my other recipes too:
This Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!
Course Main Course
Keyword Pizza, Vegan
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Food processor, potato masher or blender
For the pizza crust
1ready-made pizza crust
For the refried beans
1/2cup (118 ml)water
For the toppings
1/4cup (45 g)corn
1red bell pepperdiced
1/8cup (13 g)pickled jalapenossliced
For the cilantro-lime cream
1/2cup (75 g)cashewssoaked
1/4cup (60 ml)non-dairy milkunsweetened
Prep: Preheat the oven to 200°C (390°F).
Perpare the refried beans: In a large pan, add 2 tablespoons of water or oil. Then add in the diced red onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes. Next, add in the canned pinto beans and chopped tomato along with the instructed spices. Cook for another 4-5 minutes. Then, puree the beans with a food processor or a potato masher or until they reach the right consistency. Slowly adding in the water while pureeing. Leave some beans chunky or puree everything until completely smooth.
Prepare the cilantro-lime cream: In a food processor or blender add in the soaked cashews, vegan mayonnaise, cilantro, lime juice, salt and non-dairy milk. Blend until smooth.
Top the pizza: Spread the refried beans onto the pizza crust. Top with diced red onions, corn, halved cherry tomatoes, diced red bell pepper and sliced pickled jalapenos.
Bake: Bake the pizza in the oven for about 10-13 minutes. Make sure to check on it regularly. When the pizza has finished baking top with sliced avocado, extra cilantro and cilantro-lime-cream. Enjoy!