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Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

Serves 4


    Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

    A little blend of “N’awlins” with Tuscany makes this spicy cauliflower steak platter a hearty dish. We tempered the southern heat with fresh spinach and tomatoes. And then scattered it with cooling goat cheese and a little added crunch of pine nuts. Beautiful colours with amazing flavours, it’s delicious paired with fresh tomato soup.


    Creole spice blend is delicious used in many Southern dishes such as jambalaya and gumbo. But don’t stop there. Use it in your favourite tomato or squash soup recipe or in a risotto dish for some added kick.


    Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts


    Creole spice blend
    • 1 Tbsp (15 mL) garlic powder
    • 1 Tbsp (15 mL) onion powder
    • 1 Tbsp (15 mL) smoked paprika
    • 1 Tbsp (15 mL) dried thyme
    • 1 Tbsp (15 mL) dried basil
    • 1 Tbsp (15 mL) dried oregano
    • 1 tsp (5 mL) cayenne pepper
    • 1 tsp (5 mL) sea salt
    • 1 tsp (5 mL) white pepper
    Cauliflower steaks
    • 1 large head cauliflower, trimmed and cut into 3/4 in (2 cm) thick slices
    • 3 Tbsp (45 mL) extra-virgin olive oil, plus extra (optional)
    • 2 cups (500 mL) baby spinach leaves, washed and spun dry
    • 2 Tbsp (30 mL) fresh lemon juice
    • 1/4 tsp (1 mL) sea salt
    • 1/2 cup (125 mL) cherry tomatoes, halved
    • 1/4 cup (60 mL) pitted black olives
    • 2 Tbsp (30 mL) crumbled goat cheese
    • 2 Tbsp (30 mL) toasted pine nuts


    Per serving:

    • calories123
    • protein6g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates14g
      • sugars5g
      • fibre6g
    • sodium418mg



    In mini food processor, combine Creole spices and pulse into a fine powder. It can be stored in an airtight container at room temperature for up to 2 months.


    Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper. Brush cauliflower steaks with oil and arrange on baking sheet in single layer. Dust steaks evenly with 2 Tbsp (30 mL) Creole spice blend. Bake steaks in centre of preheated oven for 25 to 30 minutes, or until golden and almost tender.


    Chop spinach very finely and place in large bowl. Add 1 tsp (5 mL) Creole spice blend, lemon juice, and salt. Toss together to evenly blend. Add a splash of oil if you wish.


    When cauliflower steaks are done as you like, remove from oven and arrange on platter. Scatter chopped spinach overtop, along with tomatoes, olives, goat cheese, and pine nuts. Add more seasonings, to taste.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.