Roasted Cauliflower Steaks With Mustard Sauce
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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5 out of 5 stars (based on 9 reviews)

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 and sour mustard, it tastes completely out of this world. Whether you are still in...


  • 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
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Nutrition Facts


260 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g


31 g


18 g


5 g


6 g


675 mg


  1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
  2. Place the sweet potatoes on one prepared baking 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society