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  • Prep-time: / Ready In:
  • Makes 4 steaks

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.

Roasted Cauliflower Steaks with Creamed Spinach on a white plate with a metal fork

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve cauliflower over farro. Top with onion and spinach. Sprinkle with crushed red pepper.

Comments (4)

(5 from 5 votes)
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Lydia3 months ago
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Just excellent. Like Nikki suggested, I doubled the tamari/water mixture but left everything else exactly as is, and this is one of the most impressive meals I’ve made so far a year into trying out FOK recipes. Absolutely thrilled to add this one to our rotation, particularly for the fall and winter months with that lovely festive nutmeg.

Debbie3 months ago
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I made this and loved it. I’ve been having trouble finding recipes I can eat that are plant-based because so many have chickpeas or beans. Unfortunately, it clashes with having microscopic colitis. So I was excited to find this one. I had to switch the onions with green onions and tried using the Farro for the first time. I wasn’t sure if it would agree with my intestines. It didn’t cause too much of a problem. Praying I’ll find more recipes that agree with me, to help my kidneys heal.

Carmen8 months ago
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I used a bag of cauliflower florets because it’s what I had on hand, and used a spray bottle to flavour them before and during roasting. I added a bit of siracha to the creamed spinach, and served with a baked potato instead of farro. Unfortunately I still add a bit of salt to bring out flavours (that’s just me – my son doesn’t) but we both thought really good.

Nikki8 months ago
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Very good! I needed more of the tamari water to coat my cauliflower. Next time, I will probably double the water/tamari mixture, put it in a bag or container, then add the cauliflower steaks to better coat. I will definitely make the spinach as a side for other meals.

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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