Cauliflower Stek Recipe | Eat pleasant healthy

This is the roast Cauliflower steak recipe The perfect vegetarian main dish for your ease of collapse with an apple-crisberry chutney. It's filled with warm spices and sweet onions for a delicious delicious bite!

This roasted cauliflower steak recipe with maple-sweet chutney is so comfortable and heartbreaking that turkey-lovers can push the classic holiday mains on the side. This vegetarian meal is a great way to pack your dinner and pack with a classic holiday taste: creepy cranberry. Prepared in 35 minutes, you will make this recipe to repeat from Thanksgiving all by Christmas.

Why do you like this cauliflower steak recipe

This gentle cauliflower steak recipe relieves any pressure about the vegetarian friends and family assembly.

• Sweet and fun. Spicy ginger, aromatic garlic and lots of onions balance the natural sweets of the recipe.
• Easily The cauliflower cauliflower cauliflow into pieces of cauliflower cauliflower pieces of pieces of cauliflower to pieces of cauliflower cauliflower to pieces of cauliflower cauliflower to pieces of cauliflower cauliflower cauliflower to pieces of cauliflower cauliflower to pieces of cauliflower cauliflower cauliflower to pieces of cauliflower cauliflower cauliflower to pieces of cauliflower cauliflower cauliflower to pieces of cauliflower cauliflower cauliflower to pieces of cauliflower cauliflower cauliflow! Caulling pieces pieces in pieces of pieces of pieces of pieces!
• Lots of spices. You get hints of soil cinnamon, pepper allspice and mustard seeds in each spoon.

What do you need

Tangi Apple cider vinegar and fresh cranberry add a pop brightness for each bite. Scroll to the recipe card at the bottom of the post for the amount of the correct components.

For cauliflower

• Cauliflower Stics – Use the largest cauliflower you can find.
• Olive oil – Avocado, maize, vegetable and canola oil also work.
• Salt and pepper – Cosher salt and fresh cracks are the best of black pepper.

For the chutney

• Grape seeds oil – Instead of using olive oil freely.
• Yellow onion – If you get in hand, go for white onions or shiolots.
• Garlic – The best of fresh garlic and garlic paste is the best.
• Ginger- Avoid ground ginger because it is not spicy.
• Apple – I like Granny Smith apple because they tart even more.
• Cranberry – You can use fresh or frost (melting).
• Apple Cedar Vinegar – Red wine vinegar is a good manner, but do not use white vinegar.
• Apple's juice – Apple Cedar is good as well.
• Maple syrup – Raw honey and Agav nectar are also okay.
• Ground spices – You need coarse mustard seeds, allspice and cloves.
• Cinnamon sticks – Do not use ground ginger because it does not enter the chutney with the same aroma.
• Salt and pepper – It is the taste of the taste.

How to make cauliflower sticks

You need to stir the chutney occasionally so that it is stuck and does not burn. It is very resulting and good to waste! Scroll to the bottom of the post for the full recipe card.

• Cauliflower roast. Heat the oven at 400F. Rub the cauliflower sticks with olive oil and place them on a baking sheet. Season with salt and pepper. Bake for 15 minutes, flip them and bake until more than 15 minutes or slightly brown.
• Suated to the onion. Set a medium-sized pot on medium-high flame. Add oil and onion. Sat them until soft and transparent. Stir in garlic and ginger, cook for another 30 seconds.
• Make the chutney. Add the rest of the chutney components to the container. Season with salt and pepper. Stir well and bring the mixture a boil. Reduce the heat from medium to medium and continue to cook until 10-15 minutes or cranberry burst.
• Serve. Add cauliflower sticks to serve the plate and place them on top with the chutney. Enjoy!

Tips and ideas of variety

Creamy goat cheese and crunchy candy pecans make this cauliflower steak recipe to make more flair by adding more flair.

• Massive it. Stir 1/4-1/2 teaspoons of red pepper flakes or cain chili in the chutney for heat. You can also rain the sticks with chili oil in taste.
• Prep forward. Prepare the chutney 2-5 days ago so that what you need to do is fry the dinner just before or in any other way.
• The sauce is swept. Use Maple cranberry sauceChimichuri, or Raspberry Chipotle BBQ Sauce Instead of the chutney for a simple variation.
• Add toppings. Sprinkle each steak with 1 tablespoon crushed goat cheese, crispi fried shiolots or chopped candid pecans for more taste and texture.
• View the pieces. Confirm that they are all the same thickness. Cut them more thinner than 1 and cook them too much and soften them too much. If something is thicker than the other, some sticks will be over cooking when others are cooked below (thicker than 1 ″).

Topping and Serving Suggestions

This cauliflower steak recipe is an amazing vegetarian main meal for holidays. I like to serve it with me Saued brassels sprouts, Grilled sweet potato saladAnd Air Fryer Green Beans For something warm and soup on the side, try me Buttarnut squash soup Or SoupThe If you want the idea of ​​salad I recommend my Salad And CranberryThe

How to save excessively and re -heating

The best of the day to make it is because the fried cauliflower will have some crisp edge.

• Fridge: Stics and chutney should be stored in separate airtight containers. The sticks will keep up to 4 days and the chutney up to 5 days.
• To re -heating them: Make these microwaves in 15-second increment until it is heated. For large part you can also use the oven at 300F for 20-25 minutes.

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