This is an example of an instance when I don’t think it’s really necessary to call these slices of a cauliflower head “steaks,” but honestly, I couldn’t figure out what to call them instead. They are filling and hearty, a little charred on the outside, flavored with a marinade, and rubbed with spices – sounds a lot like how you would cook a steak. Yet really, they don’t resemble steak in the eating experience or the resulting flavor. However, they are delicious.
I’ve seen this dish many times in my vegan recipe searching over the years. It’s a popular pin on Pinterest. I had never tried it before so I decided to give it a go. A sweet added bonus was that I found a pre-made chimichurri marinade in the grocery store. Truthfully, I didn’t have the energy to make my own, so I went for that store-bought ease (which I’ve been loving lately). That trick made this so easy to make and super flavorful to eat.
1 head cauliflower
1/2 can black beans, drained and rinsed
1 box flavored rice (I used Far East Rice Pilaf)
1/2 red onion, diced
1 clove garlic, minced
5 baby bella mushrooms, chopped
salt, pepper, paprika, garlic powder
Cook rice pilaf according to the instructions. Meanwhile, saute garlic, red onion, and mushrooms in olive oil over medium high heat until soft and browned. Add black beans, stir, and reduce heat to low (stirring occasionally). Remove outer leaves from cauliflower head and cut in slices, about 3/4 inch thick. Rub both sides of cauliflower with olive oil and sprinkle with salt, pepper, paprika, and garlic powder. Heat a large skillet or grill pan on high heat and place cauliflower steaks in pan. Press down with a spatula for about four minutes on each side, or until browned and a bit charred on the edges. Remove cauliflower steaks from the pan and baste with chimichurri sauce. Serve with rice and bean mixture and top with more chimichurri sauce if desired. Voila!