Enchilada Cauliflower Steaks
I am obsessed with tasty side dishes. I hate steamed vegetables! Yes I said it ! I love flavor, texture and color. When you are trying to save some money and not spend so much on expensive organic or pastured proteins you can make a kick ass side dish or two that won’t make you miss that large quantity of protein! Eating more vegetables is a great way to stretch your food budget and not break the bank!
Enchilada Cauliflower Steak
Eating more vegetables is a fabulous way to stretch your food budget! These cauliflower steaks are so darn good. You can serve them as a tasty side dish or top with an egg and have them for breakfast !
Ingredients
- 1 large cauliflower
- 4 garlic cloves minced
- 1 cup enchilada sauce homemade or purchased
- ¼ cup chicken broth
- 3 tablespoons olive oil
- Salt & Pepper
Instructions
- Cut your cauliflower into 4 thick steaks. Place in a casserole just big enough to fit the four steaks.
- In a small bowl combine the garlic, enchilada sauce, chicken broth and olive oil.
- Whisk until combined and pour over the steaks. Sprinkle with salt and pepper.
- Cover and place in refrigerator for a minimum of 30 minutes, ideally you should marinade overnight or up to 24 hours. It helps if you brush marinade over the top every few hours… get them nice and coated.
- Preheat over to 400 degrees. Cook at this temperature for 15 minutes. Then reduce heat to 350 and cook an additional 35 minutes.
- Serve drizzled with mayo or ranch, some cilantro and sesame seeds.