This Tuscan Cauliflower Might Be Better Than Pasta…

Let’s try something new with these creamy Tuscan cauliflower steaks; they are a cozy and satisfying vegan recipe! This recipe looks way more difficult than it is, but I’ll show you how easy it is to make.

Give it a try and let me know what you think!

★Recipe★

🌱 https://makeitdairyfree.com/creamy-tuscan-cauliflower/

Timestamps:

00:00 how to make Tuscan cauliflower steaks
00:18 ingredients needed to make tuscan cauliflower
00:40 how to cut your cauliflower for this dish
1:05 I feel you judging me
2:03 spice sensitivity tip
2:20 how to make cashew cream
3:04 how to sear cauliflower
4:05 what color you’re looking for when searing cauliflower
4:20 do as I say, not as I do
4:35 how to make a creamy tuscan vegan sauce
6:13 white wine substitute
6:25 bringing everything together
6:33 pairing/serving ideas
6:36 did I just invent something genius?
6:50 tuscan cauliflower finished
7:00 where to get a printable recipe

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-Note: Not all products are exactly as seen in video.

[jazz music playing in the background throughout the video] Today we’re making these creamy Tuscan 
cauliflower steaks. Super cozy, totally satisfying for the stomach and the eyes. 
The recipe looks way more difficult than it really is. We’ll go step by step to show 
you how easy it is to put together. First, let’s talk about what you’re going to need. A head 
of cauliflower, olive oil, fresh parsley, garlic, lemon, sun-dried tomatoes, raw cashews, water or 
vegetable stock, vegan parm or nutritional yeast, a dry vegan white wine, and our seasonings. We’re 
going to start by prepping our veggies. And first, let’s knock out this cauliflower. With 
the cauliflower on your cutting board, flip it over and trim off the leaves. And while 
keeping it upside down, I like to cut it in half. I do this because the stem doesn’t always 
line up in the middle of the cauliflower. And since we want to cut these into quarters, 
this will help everyone get an even bite. Next, we’re going to chop up our parsley. This is just 
going to be our garnish. So, a rough chop is okay here. Next, we’re going to mince our garlic. 
We’re using about six cloves or eight or or nine. I could feel you pulling your phone a bit 
closer to your face. You know, thinking six, eight, nine. First of all, it’s good for you. And 
second, I I can’t change who I am. All right. Now, for our lemon. This one’s easy. Just chop it 
in half. Set it to the side. And then lastly, we’re going to dice up our sundried tomatoes, 
adding a little sweet and savory touch to the dish. Next up is our seasoning mixture. In a 
small bowl, we’re adding Italian seasoning, garlic powder, smoked paprika, salt, and chili 
flakes. Mix those together and set aside. [jazz music playing] [Music] So if you have anyone sensitive to spice, you know 
when I think about for me that would be my babies, one of my daughters and my wife. Want to ask 
me how I know? You know what? Actually don’t. I don’t want to relive that night. So the amount I 
recommended is probably your best bet. Now bust out the blender and I’m going to show you how to 
make cashew cream. So, this is going to help add a good helping of protein to the dish. But say 
you don’t want to use cashews or you’re allergic, you can go with coconut milk, uh, oat milk, or 
even like a plant-based yogurt. Just don’t grab the vanilla flavored yogurt. I would never admit 
if I did that. Maybe I just did. Into the blender, we’re adding raw cashews and water. Blend that 
together until it’s nice and smooth. I’m using a high-speed blender, so this took me about 90 
seconds. If you don’t have a high-speed blender, I recommend soaking your cashews overnight or in 
boiling water 2 hours before trying to blend them. All right, the sidebar is over. Next, we’re 
searing our cauliflower and getting some good color on there. And start by lightly oiling the 
skillet. You’re going to want a cast iron skillet or something stainless steel. So, you can see I 
got started here and I got distracted and forgot to prep my cauliflower with a little salt and 
pepper before getting it into the skillet. Not a big deal cuz I was able to get a few and the 
others I just took care of after. As you can see, I’m doing this one batch at a time, being 
sure not to overcrowd the skillet. Once you get them in the pan, you want to leave them cut 
side down for somewhere between 1 to 3 minutes, depending on how high your heat is. Then 
you’re going to flip them to the next cut side for an additional 1 to 3 minutes. Searing 
does not cook your cauliflower. This is simply us just getting some flavor on there 
prior to moving it to the oven step, which is going to fully, you know, cook our 
cauliflower for us. With a little color, we’re going to move it right on over to a 
baking tray to go finish them off in the oven. We’re going to let that cook for about 15 to 20 
minutes, but I recommend going for the lower time because you do want them to have a little bit 
of a snap. If you’re using a cast iron skillet, you could literally just take the whole skillet 
and toss it into the oven. And if you’re thinking to yourself, Andrew, you you were just using a 
cast iron skillet. Why didn’t you do it? You’re right. I I just forgot. While that’s roasting, 
we’re going to bring our sauce together. I also could have probably reused the skillet I just 
took the cauliflower out of, but I don’t know where my head was at. Maybe I was just in the mood 
to do a bunch of dishes. In your new skillet, add olive oil and/or some butter. Add in your garlic 
and let that simmer for just about 30 seconds to a minute until it’s fragrant. Add in your 
seasoning mixture and then your sundried tomatoes. [jazz music playing] We’re going to stir that around for about another 
30 seconds to a minute again until it’s fragrant. Once that’s ready, we’re going to add in our 
vegetable stock and we’re going to start to scrape the bottom to delaze it. This incorporates 
the fond into the recipe so no flavor gets left behind. Then we’re going to add our cashew 
cream that we made earlier and stir everything together. Sometimes I’ll switch over to a whisk 
to blend the cream into the vegetable stock. Keep in mind you could always add just a bit more 
vegetable stock. This will help thin it out and give you a bit more sauce. To finish things 
off, we’re going to add in some fresh parsley, followed up by our plant parm and allow that 
to melt into the sauce. And then we’re going to add our lemon juice and dry white wine. 
These last four ingredients doesn’t really matter how they land into the pot. And the white 
wine is completely optional. You could either add a bit more lemon juice or just leave 
it out. It definitely makes a difference, but completely understand if you want a tasty 
recipe without it. With your cauliflower now finished, bring it back from the oven and add it 
right into the sauce. And if you want the meal to stretch a bit further, you could definitely 
add in some rice or even some edetamame. Wait, hear me out. Or scoop this over some leftover 
mashed potatoes and call it, wait for it, Tuscan shepherd’s pie. Huh? You know what I’m saying? 
This meal can feel like restaurant quality. It’s stunning. It’s tasty. It can leave guests, family, 
and yourself speechless. This full recipe can be found linked in the description, or you can head 
right on over to my website, makeitdairyfree dot com. Thank you so much for watching. I appreciate you 
guys. Until next time, believe in good. Peace.