Gnocchi, rice, pizza crust, and yes, even cauliflower steak.
But as with a real steak, making a cauliflower version at home can still be tricky.
[Theyre all] digestion-enhancing spices, Snyder says.
Plus, turmeric and cinnamon are both anti-inflammatory rock stars.
Ready for a taste, so to speak?
Keep reading for the full cauliflower steak recipe, straight from the cookbook.
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Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Slice the cauliflower through the core into four steaks.
Place the cauliflower steaks on the prepared baking sheet.
Brush half of the coconut oil mixture over the tops of the cauliflower steaks.
Roast the cauliflower steams in the oven for 15 minutes.
Gently turn over each steak and brush with the remaining coconut oil mixture.
Continue roasting for 15 to 20 minutes more, until tender and golden.
Meanwhile, place the carrots and sweet potatoes in a medium-sized pot and cover with cold water.
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Bring to a boil and cook for 20 minutes, until the carrots are very tender.
Puree on high until smooth.
Stop occasionally to push the contents to the bottom.
Top with the cauliflower steaks and sprinkle with fresh parsley.
This is great to serve along with or after a big green salad.
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