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Baked Vegan Cauliflower Steak & Mashed Sweet Potatoes

Baked Vegan Cauliflower Steak & Creamy Sweet Potato Bliss

Indulge in this Baked Vegan Cauliflower Steak with Creamy Mashed Sweet Potatoes for a delightful gluten-free dinner option.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 large Cauliflower Slice into thick steaks.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • to taste Salt
  • to taste Pepper
For the Creamy Mashed Sweet Potatoes
  • 2 pounds Sweet Potatoes Can substitute with Yukon gold potatoes.
  • 1/2 cup Soy Cream Coconut cream can be used as an alternative.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 tablespoon Orange Zest Optional but recommended.
  • 2 tablespoons Vegan Butter Coconut oil can be used instead.
Optional Add-Ons
  • 1 cup Lentils Canned lentils save time.
  • to taste Fresh Herbs (e.g., Dill) Can use parsley or chives as alternatives.
  • 1/4 cup Crushed Pistachios Can substitute with other nuts or seeds.

Equipment

  • oven
  • Baking Tray
  • Parchment Paper
  • Potato Masher
  • knife
  • cutting board

Method
 

How to Make Baked Vegan Cauliflower Steak
  1. Preheat your oven to 210°C (410°F).
  2. Carefully slice the cauliflower into thick steaks, about 1-inch wide. Arrange on a parchment-lined baking tray.
  3. Drizzle cauliflower steaks with olive oil and sprinkle with garlic powder, salt, and pepper.
  4. Roast cauliflower for 30 minutes, flipping halfway through until golden brown and tender.
  5. Peel and chop sweet potatoes. Boil or steam for about 15-20 minutes until fork-tender.
  6. Mash sweet potatoes and mix in soy cream, vegan butter, garlic powder, salt, pepper, and orange zest until smooth.
  7. If using canned lentils, warm them according to package instructions as the other components finish up.
  8. Plate by creating a swoosh of creamy mashed sweet potatoes, topping with warm lentils and a cauliflower steak. Garnish with herbs and crushed pistachios.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 150IUVitamin C: 90mgCalcium: 6mgIron: 15mg

Notes

Optional: Drizzle with extra olive oil for added richness.

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