Quit Friendzoning Cauliflower

Share on facebook
Share on twitter
Share on pinterest
Share on email

Ish Mom

It’s no eggplant, ya know? I bet the jackfruit is more your type; such a spiky bad boy, yet complicated; and you and only you can reach inside it and turn it into what looks like pulled pork somehow. I know how our eyes travel the produce section, dismissively flicking over cauliflower, all lumpy and sitting there, squat. Chopping it is a pain and the ass and it gets everywhere. But, listen, it’s a nutritional powerhouse.


You’re not going to believe this-there is this completely vital nutrient that we need for our bodies to function optimally called choline that wasn’t discovered by scientists until 1998. It’s a substance produced in our livers and none of us make enough of it. It is classified as neither a vitamin or mineral, but scientists loosely group it with B Vitamins as the effects/benefits are similar. Whatever it is, we need it: it’s essential for reducing chronic inflammation, helps absorb fat, maintains structure of cellular membranes, enhances learning, memory, and nerve stuff (like transmission of neural impulses). Sufficient choline intake can even help you sleep. If you eat more of a plant-based diet, choline can be hard to find. Cauliflower is stepping up to the plate for sure.

It Gets Better, Though…

Cauliflower is also a surprisingly rich source of: Vitamin K (20% daily value), Vitamin C (77% of daily value), folate and B Vitamins (10% daily value), fiber (2.1 gram per cup), calcium (24 milligrams per cup), protein (2 gram per cup), magnesium (16 milligrams per cup), potassium (320 milligram per cup), and phosphorus (320 milligram per cup). It’s high in antioxidants and phytonutrients; this lowly cruciferous can literally help fight cancer. The Center for Disease Control list cauliflower twenty-fourth on it’s list of powerhouse fruits and vegetables.

Have you seen how cheap it is? I mean, come on. You can hide it in things, turn it into a pizza crust, it plays well with other vegetables

Today, we’re gonna treat it like the main course it is, and turn it into a steak.

Cauliflower Steak Ingredients
All lined up

Cauliflower Steaks

  • 1 head cauliflower
  • 2 tablespoons low sodium tamari sauce
  • 2 tablespoons olive oil
  • 2-4 tablespoons nutritional yeast
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  •  Pink sea salt to taste
  1. Preheat oven to 400 degrees Fahrenheit , line sheet with parchment paper
  2. Remove outer leaves from the head of the cauliflower
  3. Use a large knife to cut the head of the cauliflower in half. Make another cut 1 1/2- inch, creating a thick steak. Cut again to make another steak if cauliflower is large enough. Repeat for other half.
  4. Mix tamari and olive oil together in a bowl. Add nutritional yeast, cumin and garlic power and whisk.
  5. Place cauliflower steaks into mixture, coating both sides and edges. Make sure the mixture gets into all the nooks and crannies.
  6. Lay steaks into baking pan with high sides. I used a brownie pan.
  7. Sprinkle the salt on the steaks. It’ll already be salty from the tamari, so be conservative.
  8. Tightly cover the pan in aluminum foil. The foil will help trap the moisture from the cauliflower and help steam the steaks during the first part of the cooking.
  9. Place in oven and bake for 5 minutes.
  10. Remove foil, bake for 10 more minutes
  11. Flip steaks, bake for 15 more minutes, or until golden brown.


What are ways you make vegetables the main star of your meal? Comment down below. Share this article so you won’t forget the recipe!

Cauliflower Steak Ish Mom
Every good steak deserves a good steak sauce


Megan writes everything on Ish Mom. She possesses a bachelor's degree in psychology, a flair for theatrics, and a whole lotta nerve. She lives in the Midwest (and loves it) with her wonderful husband and three young boys.
Share on facebook
Share on twitter
Share on pinterest
Share on email