Vegan Roasting Cauliflower Steak with Eggplant and Cumin
🌱 100% Plant-Based
Cook Time: 25-30 min
Total Time: ~40 min
Temperature: 425°F
Protein: 5g per steak
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 1 large steak (1 inch thick center cut) cauliflower steak
- 2 cups eggplant, prepped
- 1 teaspoon ground cumin
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Cut 1-inch steaks from center of head, keep core intact to hold together.
- Season: Toss cauliflower steak with 1 teaspoon ground cumin, salt, and pepper.
- Prep vegetables: Wash and cut eggplant into even pieces for uniform cooking.
- Heat: Set to 425°F. Add 1 tablespoon oil.
- Cook protein: Add cauliflower steak and cook for 25-30 minutes. Brush with oil, season heavily, flip once halfway
- Add vegetables: Add eggplant and cook until tender-crisp, about 5-8 minutes.
- Season: Toast in oil early for deep flavor. Taste and adjust salt and cumin.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 5g per steak from cauliflower steak
- Fiber: High — from both cauliflower steak and eggplant
- Diet: 100% plant-based, vegan, dairy-free
- Category: Vegetable Protein
Tips for Best Results
- Brush with oil, season heavily, flip once halfway
- Cumin tip: Toast in oil early for deep flavor.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 425°F.