alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

Serves 4

    Share

    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.

    Advertisement

    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.

    Advertisement

    Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

    Ingredients

    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

    Nutrition

    Per serving:

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

    Directions

    01

    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.

    02

    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.

    03

    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.

    04

    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.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.