From time to time, I get the itch to shakeup my eating habits. I’m a meat and cheese kind of gal, but I can definitely get down with vegetarian and vegan eating.

I figured since my birthday is only a couple of days away and Thanksgiving is a little more than a week away, now is a great time to eat light and clean things up a bit. I’ve decided to eat 100% vegan for a few days, which means I need to get creative with meals in order to keep on track. This cauliflower steak with the pan-roasted tomato garlic sauce and lemon gremolata was wholly satisfying last night. It was the main event at dinner, but you could certainly eat this as a side for fish or meat, as well. Enjoy :)

INGREDIENTS (Cauliflower steak)

1 large head of cauliflower

2-3 tablespoons of olive or grapeseed oil, divided.

Kosher salt, to taste

Freshly ground black pepper, to taste



INGREDIENTS (Tomato garlic sauce)

5 garlic cloves, peeled

4 plum tomatoes, cored, cut into ½ inch slices

Kosher salt, to taste

Freshly ground black pepper, to taste

honey for drizzling, to taste

1 ½ tablespoons of oil, divided

2-3 sprigs of thyme

INGREDIENTS (Lemon gremolata)

½ cup panko (Japanese bread crumbs)

1 tablespoons olive or grapeseed or olive oil

Zest of 1 lemon

2 cloves garlic, finely minced

2 tablespoons roughly chopped fresh parsley

1 tablespoon capers

Preheat oven to 400°F. Remove leaves and trim stem end of cauliflower, leaving the core intact. Place cauliflower core side down on your cutting board. Using a large knife, slice cauliflower into four ½" “steaks” from center of cauliflower (some florets will break loose; reserve those for another use).

Heat a large, heavy ovenproof skillet over medium-high heat then add 1 tablespoon olive oil and swirl it around the pan. Once the oil is hot, add the cauliflower steaks and cook them until golden brown (about 2-3 minutes), then flip them over and do the same on the other side. If you find that your pan is looking a little dry, add another tablespoon of oil to the pan when you turn the cauliflower over.

Once the steaks are nice and golden on both sides, transfer them to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 10-15 minutes (this will all depend on your oven).

While the cauliflower is roasting, return the skillet to medium-high heat, add one tablespoon of oil and then add the garlic cloves and tomatoes. Cook both sides of the tomatoes to a golden brown (2-3 minutes), lay thyme sprigs on top of the tomatoes, then transfer the skillet to the oven and roast the garlic and tomatoes until tender, about 10 minutes.

While the veggies are roasting, heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add panko crumbs and stir to coat in oil. Cook, stirring constantly, until the bread crumbs are a light golden. Add the lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Put the bread crumb mixture in a medium bowl and add the parsley, stirring to combine. Set aside.

Once the tomatoes are tender, transfer them and the garlic, plus ½ tablespoon oil to a blender or food processor and purée until smooth. Season with salt and pepper to taste. If you would like to adjust the sweetness, I recommend drizzling in a little bit of honey…it’s magic.

Divide tomato sauce among plates. Place 1 cauliflower steak on each plate on top of the sauce; spoon capers and lemon gremolata on each steak. Serve warm or at room temperature.