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- Makes 4 steaks
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Get traditional steakhouse flavor without the animal products when you dig into a plate of this satisfying cauliflower steak with creamed spinach. Nestled into a bed of tender farro and sweet roasted onions, the savory steaks are browned to perfection and mimic the thick texture of meat. Nutritional yeast adds a cheesy, salty flavor to the creamed spinach, which is so good you’ll want to include it in grain bowls and other meal combos. This restaurant-quality recipe is perfect for impressing guests or whipping up a fancy Valentine’s Day dinner at home.
- 1 to 2 heads cauliflower, leaves removed (3 lb. total)
- 1 large sweet onion, sliced ¼-inch thick
- 1 teaspoon reduced-sodium tamari
- Freshly ground black pepper, to taste
- 1 lb. fresh baby spinach
- ¼ cup thinly sliced shallot
- 3 cloves garlic, minced
- 2 tablespoons whole wheat flour
- 2 tablespoons nutritional yeast
- 2 cups unsweetened, unflavored plant-based milk
- ¼ teaspoon freshly grated nutmeg
- 3 cups hot cooked farro
- Red pepper flakes, to taste
- Preheat oven to 450°F. Line two baking sheets with foil. Carefully trim stem ends from cauliflower, leaving cores intact so florets are still attached. Place cauliflower heads, core sides down, on cutting board. Using a chef’s knife, cut cauliflower vertically into four 1- to 1¼-inch-thick “steaks” (reserve ends and loose pieces for another use). Arrange steaks and onion slices on prepared baking sheets.
- In a small bowl combine tamari and 1 tablespoon water. Brush mixture over steaks and onion. Sprinkle with black pepper. Roast 25 to 30 minutes or until golden, turning once. Halve onion slices.
- Meanwhile, for creamed spinach, in an extra-large skillet cook and stir spinach, half at a time, over medium until wilted, adding water, 1 to 2 tablespoons at a time, to help it wilt. Transfer to a colander. Squeeze out liquid. In the skillet cook shallot and garlic over medium, stirring and adding water, 1 tablespoon at a time, as needed to prevent sticking. In a small bowl whisk together flour, nutritional yeast, and ¼ cup of the plant milk. Add remaining plant milk to skillet. Gradually whisk in flour mixture. Cook and stir 8 minutes or until mixture is thickened and bubbly. Stir in nutmeg then spinach.
- Serve cauliflower over farro. Top with onion and spinach. Sprinkle with crushed red pepper.