Ali Redmond
Did you know you could make vegetable steaks that taste more delicious than the real thing?
Weve made it happen time and time again with these dishes made from cabbage, cauliflower and mushroom.
With four- and five-star reviews fromEatingWellreaders, youll want to keep these recipes bookmarked.
Photo:Ali Redmond
Our Grilled Cauliflower Steaks with Almond Pesto & Butter Beans make a flavorful dinner.
Or, enjoy side dishes like our smoky Huli Huli Cabbage with your favorite protein for a complete meal.
Grilled Cauliflower Steaks with Almond Pesto & Butter Beans
Need some new meatless dinner ideas?
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
This vegan recipe for grilled cauliflower steaks with buttery (but butter-free!)
butter beans and almond pesto comes together in just 25 minutes but is impressive enough to serve to guests.
You’ll inevitably have large and smaller “steaks” cut from the head.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
The edges of the baking sheet are the hottest, so larger steaks will benefit from the extra heat.
Roast any extra cabbage separately or store and save for another use.
Serve the mushroom steaks with a baked potato and creamed spinach.
Ali Redmond
Slices taken closest to the core will hold together better in the oven.
Balsamic-Parmesan Cauliflower Steaks
These balsamic-Parmesan cauliflower steaks make the perfect vegetarian dinner.
Dried oregano and fresh thyme and rosemary flavor the cauliflower.
Balsamic vinegar paired with Parmesan cheese adds a nice sweet and savory balance to the dish.
Each head of cauliflower will provide 2 to 3 steaks from the centerthe sides tend to crumble.
These are easy enough to make for a weeknight dinner, yet special enough for a weekend dinner party.
Each head of cauliflower will provide 2 to 3 steaksthe sides tend to crumble.
Each head of cauliflower yields about two steaks.
Serve this vegetarian dinner with a piece of crusty whole-grain bread to sop up the leftover sauce.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
The slices closest to the center of each head hold together best with the core keeping them intact.
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Victor Protasio
Photographer: Rachel Marek, Food Stylist: Annie Probst
PHOTOGRAPHER: RACHEL MAREK, FOOD STYLIST: HOLLY DREESMAN
Greg DuPree
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Rachel Marek, Food stylist: Annie Probst
Photographer: Rachel Marek, Food stylist: Holly Dreesman
