Chipotle Lime Cauliflower Steaks (Edit recipe)

Hey you gorgeous CHIPOTLE LIME CAULIFLOWER STEAKS! These have hints of sweetness from the dates and kiss of lime after they come out of the oven. Can a roasted veggie dish be any more beautiful or appetizing!

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	28 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	141 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

1 head Cauliflower

Marinade

.5 cup Avocado Oil
2-3 Medjool Dates, pitted & roughly chopped
2-3 tsp Smokey Spice Rub (click for recipe)
.5 tsp Kosher Salt
.25 tsp Turmeric Powder
1 clove Garlic, roughly chopped
Cilantro, Handful, roughly chopped + additional for garnish
.5 Red Onion, cut into small wedges or rings (opt)

Garnish

Creamy Tomatillo "Cafe Rio" Dressing (click for recipe)
Lime, wedges
Red Pepper Flakes, or chipotle pepper flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425° and grab that sheet pan!
Remove/cut tough outer stems from the head of the cauliflower. Leave the main stem intact as well as any thin green leaves close to the head of the cauliflower. Carefully cut the head in half lengthwise into approximately 2-3 “steaks” that measure about ¾”. Place the steaks on the baking sheet. There will be smaller pieces that fall apart, simply add those to the baking sheet as well.
For the marinade, add oil, dates, spice mix, salt, turmeric, garlic & cilantro to a small food processor. Whirl away until all ingredients are well combined and smooth. Pour over the cauliflower on the baking sheet. Use your hands to coat all the steaks and pieces, massaging into those little crevices.
If using the red onion, scatter those pieces around the baking sheet with the cauliflower. Place in the preheated oven and roast for 22-25 minutes or until steaks and pieces are fork tender. Remove from the oven and serve with TOMATILLO RANCH and garnish as desired with additional chopped cilantro, lime wedges (squeeze generously over the cauliflower) and chipotle flakes. You can serve this right on the baking sheet (as pictured) or move cauliflower to a serving platter and garnish.