Description
A delicious Cauliflower 'Steak' topped with a rich Beef Bolognese sauce, perfect for a nourishing and satisfying meal.
Ingredients
1 head Large Head of Cauliflower (cut into 1-inch steaks)
1 lb Grass-Fed Ground Beef
1 medium Yellow Onion, finely diced
2 medium Carrots, finely diced
2 stalks Celery, finely diced
4 cloves Fresh Garlic, minced
1 can Crushed Tomatoes (organic, 28 oz)
2 tbsp Tomato Paste
3 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
1 tsp Dried Basil
Sea Salt to taste
Black Pepper to taste
Fresh Parsley or Basil (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Remove the outer green leaves from the cauliflower head and slice it into 1-inch thick steaks
- Brush both sides of the steaks with olive oil and season with salt and pepper. Place them on a parchment-lined baking sheet
- Roast for 25 to 30 minutes, flipping halfway through until tender and caramelized
- In a skillet, heat olive oil and sauté diced onion, carrots, and celery until soft. Add minced garlic and cook for another minute
- Increase heat and add ground beef. Cook until thoroughly browned, then stir in tomato paste and cook for 2 minutes
- Pour in crushed tomatoes, add herbs, and let the sauce simmer for 15 to 20 minutes. Season with salt and pepper
- Serve the roasted cauliflower steaks topped with the beef bolognese and garnish as desired
Notes
For a vegan version, substitute the ground beef with cooked brown lentils or a mix of walnuts and mushrooms.
To customize the dish, consider adding red pepper flakes for spice or a splash of coconut milk for creaminess.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg