Roasted Cauliflower Steaks with Balsamic Drizzle

Move over Portobello mushrooms, this Cauliflower Steak is the hot new vegan recipe, and rightfully so.  Cauliflower is the chameleon of vegetables and can become whatever you want it to be. In this case, it takes center stage as a beautiful plant based steak with a caramelized crust and drizzled with a balsamic reduction.  Infused with herbs and smoked paprika, it is delicious and surprisingly hearty and done in 30 minutes.  Serve it over rice or couscous to soak up the delicious flavor.

This recipe comes to us from Joyce Vandenberg Porter of Good Mother Diet.

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Cook time: 30 minutes

Serves 2

Ingredients:

• One head of cauliflower (makes 2 steaks)
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. fresh pepper
• 2 tsp. dried Italian herb mix
• 1 Tbsp. fresh thyme (divided)
• 1 tsp. smoked paprika
• 1/2 cup balsamic vinegar
• 1 tsp. honey or agave nectar

Directions:

1. Preheat your oven to 300°F. Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on cutting board and slice in half with a large knife.

2. Carefully slice a one inch thick steak from the center of each half. You will be left with two smaller steaks or possibly some florets. Slice the rounded edge off for better caramelizing.

3. Spray or brush a baking sheet with olive oil and arrange the cauliflower steaks along with smaller pieces.

4. Combine olive oil, garlic, salt, pepper, herbs, and 2 tsp of the thyme into a bowl. Brush the cauliflower slices generously on both sides with this mixture.

5. Turn the oven to 425°F and place the baking sheet in the lower third of the oven near the element. Roast in the oven for 10 to 15 minutes, until the bottoms are golden brown. Carefully turn over the steaks and spread any remaining olive oil mixture on the top (optional).

6. While the cauliflower is roasting, pour balsamic vinegar in a small saucepan. Stir in honey, if using, and bring to a boil. Lower heat and simmer for about 10 minutes until thickened. Remove from heat and let cool.

7. Continue roasting another 8 to 10 minutes to caramelize the other side. If the heating element on your oven turns off, increase the temperature to 450°F

8. When the cauliflower steaks are done, remove from oven and transfer onto individual serving plates. Sprinkle with additional fresh thyme leaves and drizzle with balsamic reduction.