Description
This sweet-and-savory cauliflower steak recipe with spiced maple apple-cranberry chutney is an easy but fancy main dish for the holidays.
Ingredients
Scale
- 6 (1″ thick) cauliflower steaks (I used about 2 heads of cauliflower)
- 1 tablespoon olive oil
- salt & pepper to season
Cranberry Apple Chutney:
- 1 tablespoon grape seed oil
- 1 cup diced yellow onion
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1 large granny smith apple, peeled and diced
- 1 1/2 cups cranberries (fresh or frozen)
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice or apple cider
- 1/3 cup pure maple syrup
- 1 tablespoon course ground mustard seed
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground clove
- 1 cinnamon stick
- salt & pepper
optional: garnish with chopped pecans and fresh sage
Instructions
Roasted Cauliflower Steaks:
- Preheat oven to 400 degrees F.
- Place cauliflower steaks on a baking sheet.
- Drizzle with olive oil and rub into cauliflower. Then season each cauliflower steak with salt & pepper.
- Bake for 15 minutes.
- Remove from oven. Gently flip the cauliflower steaks and bake an additional 15 minutes until slightly browned.
Cranberry Apple Chutney:
- Heat a medium saucepan to medium high heat. Add grape seed oil and onions. Saute until onions are translucent.
- Add in garlic and ginger. Saute for 30 seconds.
- Next add in apple, cranberries, apple cider vinegar, apple juice, maple syrup, mustard seed, allspice, clove and a cinnamon stick. Season with salt and pepper and stir.
- Bring mixture to a boil, stirring occasionally. About 5-7 minutes.
- Once boiling, reduce heat to medium and continue to cook until the cranberries burst and begin to break down until they for a sauce, will be about 10-15 minutes.
- Serve Roasted Cauliflower Steaks with Cranberry Apple Chutney
Nutrition
- Serving Size: 1 steak + chutney
- Calories: 185
- Sugar: 21 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
