Roasted Cauliflower Steak with Giant White Bean Salad



This is a great opportunity to switch up the ordinary. Try this recipe on a meatless Monday, and enjoy a nice nutty flavor that will warm up any winter night.

Serve with Executive Chef Josh Tomson’s Giant White Bean Salad for additional flavor and added nutrition.

Cauliflower Steak

1 large head cauliflower, sliced lengthwise through the core into 4 “steaks”
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste salt and freshly ground black pepper

Preheat oven to 400° F. Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet.  Whisk olive oil, lemon juice, garlic, red pepper flakes, salt and black pepper together in a bowl. Brush half of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden (about 15-20 minutes more).


Giant White Bean Salad
4 (15 ounce) cans white beans, drained
1 cup oven dried tomatoes, diced
1⁄2 cup fresh basil, finely chopped
1⁄2 cup of fresh mint, finely chopped
1⁄2 cup fresh parsley, finely chopped
4 garlic cloves, roasted crushed
1 shallot, minced
1 teaspoon lemon juice
1⁄3 cup organic olive oil, to taste
salt and pepper

Gently mix all ingredients in a mixing bowl. Serve over Roasted Cauliflower Steak.


This and other seasonal recipes from TREE Restaurant can be found in our cookbook, Nurture With Nature; Seasonal Recipes for Body, Beauty, and Healing.