Roasted Cauliflower Steaks with Tomato Chutney

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35 Minutes Prep
50 Minutes Total

Roasted cauliflower steaks are a great choice for a weeknight meal. The tomato chutney provides a zesty complement to the savory flavor of the roasted steaks.

Ingredient List
  • Cauliflower Steaks
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  • 2 heads cauliflower, trimmed (about 2 lb each) Small check mark in a circle icon
  • 2 tablespoons grapeseed oil Small check mark in a circle icon
  • 1/4 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • Chutney
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  • 2 teaspoons olive oil Small check mark in a circle icon
  • 1 tablespoon chana dal or yellow split peas Small check mark in a circle icon
  • 2 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 tablespoon finely chopped gingerroot Small check mark in a circle icon
  • 1 teaspoon crushed red pepper flakes Small check mark in a circle icon
  • 1 cup sliced red onion Small check mark in a circle icon
  • 3 tablespoons unsweetened coconut flakes Small check mark in a circle icon
  • 4 bay leaves, crumbled Small check mark in a circle icon
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained Small check mark in a circle icon
  • 2 tablespoons honey Small check mark in a circle icon
  • 1 teaspoon kosher or fine sea salt Small check mark in a circle icon
  • 1 teaspoon grated lime peel Small check mark in a circle icon
Preparation
  1. Heat oven to 450°F. Spray 18x13-inch rimmed baking sheet with cooking spray.
  2. Cut 1 head cauliflower in half through center of stem. Cut 1-inch steak from cut side of each half. Repeat with other cauliflower to make 4 steaks total. Reserve remaining cauliflower pieces for another use. Using 2 teaspoons of the grapeseed oil, brush both sides of each steak, and sprinkle with 1/4 teaspoon salt. In 12-inch skillet, heat remaining 4 teaspoons grapeseed oil over medium-high heat. Working in batches, cook steaks in oil 6 to 8 minutes, turning once, until edges are deeply browned. Transfer to baking sheet. Repeat with remaining steaks. Roast steaks 30 to 35 minutes or until steaks are tender when pierced with fork.
  3. Meanwhile, make chutney by heating olive oil in 10-inch skillet over medium heat. Add chana dal; cook 30 seconds. Add garlic, ginger and red pepper; cook 30 seconds, stirring continuously. Add red onion, 1 tablespoon of the coconut flakes, and the bay leaves; cook 1 minute, stirring constantly. Add tomatoes, honey and 1 teaspoon salt; stir to combine. Reduce heat to medium-low; cook 5 minutes. Remove from heat; cool mixture 10 to 15 minutes.
  4. In 8-inch skillet, toast remaining 2 tablespoons coconut flakes over medium-low heat 4 to 5 minutes, stirring constantly, until toasted and golden brown. Place coconut in small bowl; cool 5 minutes. Mix with grated lime peel.
  5. Serve each steak with 2 tablespoons chutney; top with coconut mixture.