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Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

Serves 4


    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 inch (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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