Roasted Cauliflower Steaks with Tangy Sweet Potato Mustard- anti-cancer recipes- cook for your life

Roasted Cauliflower Steaks with Sweet & Sour Mustard Sauce

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Clock Icon for Prep Time 60 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients
A thick, roasted cauliflower steak makes an easy, healthy delicious dinner or side anytime, but paired with this wonderful sweet ‘n sour sweet potato mustard, it takes on a new dimension. It tastes completely...

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1 head cauliflower, cut vertically into steaks
  • 1 medium sweet potato, peeled and diced
  • ¾ cup apple cider vinegar
  • ⅓ cup whole yellow mustard seeds
  • ¼ cup brown sugar, packed
  • 1 teaspoon sweet paprika
  • ½ teaspoon allspice
  • ½ teaspoon cayenne pepper (optional)
  • ¾ cup water
  • salt and black pepper, to taste

Nutrition Facts

Calories

260 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

31 g

Sugar

18 g

Fiber

5 g

Protein

6 g

Sodium

675 mg

Directions

  1. Preheat oven to 425 degrees. Line two cookie sheets with parchment paper.
  2. Place the sweet potatoes on one prepared cookie sheet. Drizzle with one tablespoon olive oil and season with salt and pepper.
  3. Place in oven and roast for about 20 minutes, or until soft.
  4. Place the cauliflower steaks on other prepared pan. Drizzle with two tablespoons olive oil and season with salt and pepper. Place cauliflower in oven and bake for about 30 minutes, rotating halfway through the cooking time until tender and golden brown.
  5. In a small saucepan, bring apple cider vinegar to a boil. Add yellow mustard seeds, brown sugar, paprika, salt, allspice, and cayenne. Simmer for 30 minutes, remove from heat and cool slightly.
  6. Pour contents of saucepan into a blender and add roasted sweet potato pieces. Blend until smooth, adding water as needed to reach desired thickness.
  7. Remove cauliflower steaks from oven. Serve cauliflower topped with sweet potato mustard.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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