Now that it’s officially cold here, cranking up the oven on a daily basis is totally justified. With that and the demand for more quick and easy dinner ideas I thought this would be the perfect time to share this one pan cauliflower “steak” recipe. Complete with roasted carrots, small red and yellow potatoes, onions and all the fresh thyme. It’s such a comforting and delicious meal to throw together in a pinch.
If you want to get extra fancy, you could opt for using a super “egg” (flax meal + aquafaba) and bread these cauliflower steaks to make them super crunchy. Using either regular, Italian or gluten-free bread crumbs. I love to mix mine with a few seasonings or you can add the lemon pepper goodness to it and make them really citrusy. If you went this route I’d recommend marinating overnight so the cauliflower can really soak up that flavor. Let me know if you give this method a try, I would love to hear your thoughts on it.
So with a little bit of prep and some patience this meal can be made in an hour. Of course having 80-90% of that time being spent in the oven. I know it’s not a 30 minute, one bowl meal but it only requires a single pan and if you plan ahead it can be ready for dinner with very little effort involved. I think this would also be delicious with diced sweet potatoes, turnips and/or beets. You can really get creative and use what’s available to you seasonally. Just remember you have to account for the cooking time. If it usually takes longer, chop it smaller and if not then wait to add it to the pan towards the end to avoid burning or overcooking.
Since I can use the oven without heating up the entire house to boiling levels, what oven meals do you swear by? I would love to hear from you and maybe pick up a few ideas on new recipes I can add to my collection for this winter. I’m all for soups and stews, but I need fun ideas for using the oven to make more quick and easy meals like this one pan recipe.
One-Pan Lemon Pepper Cauliflower Steaks + Roasted Vegetables
Prep
Cook
Total
Yield 2 -3 servings
Ingredients
- 1 head of Cauliflower, cut into steaks* (2-3)
- 12 Small Carrots, 1/2 in. thick
- 16-18 Small Potatoes, halved
- 1/3 cup Pearl Onions (optional)
- 2 tbsp Vegetable Stock
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Fresh Thyme, as desired
- Salt & Pepper, to taste
- Green Onions, to garnish
- "Steak" Marinade:
- 2 tbsp Vegetable Stock
- 1 Lemon Juiced
- 1 Lemon Zested
- 2 cloves Garlic, minced
- 1/2 tsp Vegan Worcestershire, optional
- Salt & Pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Cut cauliflower into about 1 inch thick "steaks".
- Measure and mix marinade together, pour over steaks in a shallow dish and evenly coat both sides. Save extra marinade for later use.
- Wash and cut potatoes and carrots to size. Add to a large bowl and toss with stock, seasonings to taste and fresh thyme. Alternatively you can make everything lemon pepper tasting if that is what you're into it.
- Line a baking sheet with parchment paper and spread everything into a single layer.
- Bake for 30 minutes. Remove from the oven and flip everything. Use extra marinade to baste cauliflower steaks liberally.
- Add in your pearl onions and bake for another 15-20 minutes, or until potatoes are tender.
- Top steaks with remaining marinade and serve hot with salt and pepper to taste.
- Garnish with diced green onion for more flavor, optional.
Notes
Not a fan of lemon pepper? Use your favorite marinade! Save extra cauliflower to make wings or fried "rice".
Courses Entree
Cuisine Gluten-free, Vegan, Oil-free, One Pan
PIN FOR LATER!
I just love cauliflower steaks! So good! Love the marinade!
Me too, thanks <3
these look so good!!!!
Thank you very much!