Cauliflower Steaks with Coconut Turmeric Cream and Carmelized Onions

Cauliflower steaks were one of the first recipes I ever posted. They are pretty easy to do. Foolproof really.

I always have to laugh when someone says,”I’d like to eat more vegan food, but it’s so much more effort and time than cooking regular food.”

Okay, so for those of us who are not contestants on Chopped, dinner – vegan or otherwise- can take about the same amount of time…and its not usually 15 minutes of frantically running around with a mystery basket where you are trying to turn breakfast cereal, jello and beef jerky into an entree. It all depends on what you are making. Sometimes it takes longer, and sometimes it doesn’t.

This recipe is basically cutting a head of cauliflower into steaks (about a 30 second procedure), brushing them with garlic oil and popping them in the oven for a little under an hour. If my dog had opposable thumbs and could reach the counter, even she could do this (although, in reality, if she had opposable thumbs and could reach the counter, we would not have a scrap of food left in the house and she would weigh 6000 pounds, and it wouldn’t be from eating cauliflower) During that time, you can easily make the cream sauce (about a two minute job), caramelize the onions, and prepare any other sides that you’d like (feel free to borrow the cereal, jello, jerky idea. it’s all yours!)

Even my oh, so picky, non-vegans in the family typically eat cauliflower steaks, and when it is as colorful and pretty as these, they don’t even care if it’s vegan.

Ingredients:

4 Cauliflower steaks (1″ thick each)
4 Tablespoons olive oil
4 cloves garlic (or 1 teaspoon garlic powder)
2 large sweet onions
vegan butter
1 batch of Coconut Turmeric Cream
Golden raisins
cilantro

Directions:

Preheat oven to 400
Blend garlic cloves and oil till smooth. Place the steaks on a lined baking sheet and brush the tops with half of the garlic/oil mixture. Roast for 25 minutes, gently flip over and brush the remaining garlic/oil on the tops of the steaks. Roast 25-30 minutes till golden and tender.
Meanwhile, slice the onions north to south, put the flat side on the cutting board and cut the onions into strips about 1/4″ thick. Heat a few tablespoons of the vegan butter in a large frying pan and cook the onions for about an hour on low heat, stirring occasionally till tender and carmelized.
When the steaks are done, put some of the coconut turmeric cream on a plate, top with a steak, divide the onions on top of the steaks, sprinkle with some raisins and cilantro and serve immediately.