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–+ servings

Marinated Cauliflower Steaks with Lentil Olive Relish

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Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Courses
Servings 4 steaks

Ingredients
  

  • 4 Tbsp shoyu tamari or soy sauce
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp agave
  • 1 Tbsp balsamic vinegar
  • 3 cloves garlic crushed
  • ½ tsp salt
  • 2 Tbsp olive oil
  • 1 head of cauliflower
  • 1 batch Lentil Olive Relish recipe below

Instructions
 

  • Preheat the oven to 350°F.
  • Combine the shoyu, Worcestershire sauce, agave, vinegar, garlic, salt and olive oil in a small mixing bowl. Whisk to combine.
  • Place the cauliflower head on a cutting board. Remove the outer leaves. Slice the cauliflower into 4-6 thick slices (each about 1 inch wide).
  • Place the cauliflower slices into a bag and pour the marinade over them. Allow to marinate at least 20 minutes.
  • Place the cauliflower slices on a baking sheet lined with a silpat mat or parchment paper. (Reserve the marinade.) Roast for 20 minutes. Baste with the reserved marinade every 10 minutes, flipping on each side.
  • Remove from the oven and top with the Lentil Olive Relish to serve.

Notes

Soy allergy? Use coconut aminos instead of soy sauce.
Ditch the oil: Omit the oil or use vegetable broth.
Spoiler Alert: Marinated Cauliflower Steaks with Lentil Olive Relish will stay fresh in an air-tight container in the refrigerator for a week.
Keyword vegan
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