Vegan Cauliflower Steaks

I recreated my wife's favorite Vegan Cauliflower Steak from Pelican Brewing on the Oregon Coast, and she said mine was actually better!

📝 Ingredients

• 1 large head or 2 small heads of cauliflower
• pinch of salt, pepper, onion powder, and garlic powder
• 1/2 cup low-sodium vegetable broth
• your favorite BBQ sauce
• 4 oz cherry tomatoes
• 8 oz roasted red bell peppers
• 3-4 cloves garlic, minced
• 1/2 jalapeno, diced (optional)
• 1 Tbs red wine vinegar
• pinch of salt

👨‍🍳 Instructions

1. 1Prepare the salsa by chopping the tomatoes and bell peppers and mincing the garlic and jalapeno. Add everything to a bowl and stir in the red wine vinegar. Salt to taste and set aside.
2. 2Prepare the cauliflower by removing the outer leaves being careful to leave the core stem. This is what is holding all the florets together.
3. 3Cut two 3/4" steaks from the center of the head and place in a shallow skillet with a lid
4. 4The florets that crumble and any remaining cauliflower can be stored for soups, tacos, etc.
5. 5Season each steak with a pinch of the seasonings and add the veggie broth to the pan
6. 6Cover and lightly steam the steaks for 5 min
7. 7Preheat oven to 400° F
8. 8GENTLY transfer the steaks to a parchment-lined baking sheet
9. 9Generously apply your favorite BBQ sauce to both sides of your cauliflower
10. 10Roast for 25-30 minutes or until golden
11. 11Transfer salsa to a small saucepan and warm
12. 12Serve your steaks on a bed of spinach, arugula, rice, or whatever you like, and top with the warmed salsa.