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One-Pan Lemon Pepper Cauliflower Steaks and Roasted Vegetables
[Vegan, Gluten-Free]

Author Bio

Meat-free, gluten-free recipes inspired by a Southern upbringing. Margaret aka PlantStrongVegan is the sole creator of... Read More

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One-Pan Lemon Pepper Cauliflower Steaks and Roasted Vegetables

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One-Pan Lemon Pepper Cauliflower Steaks and Roasted Vegetables [Vegan, Gluten-Free]

2-3

Dairy Free

This one-pan vegetable roast is a great way to prepare a diverse spread of vegetables all at once. The tangy marinade for the cauliflower steaks is offset by a delicious lemon pepper seasoning for the vegetables. And the best a part is . . . there's only one dish to... Read More

Ingredients You Need for One-Pan Lemon Pepper Cauliflower Steaks and Roasted Vegetables [Vegan, Gluten-Free]

For the Marinade:

2 tablespoon vegetable stock
1 lemon juiced
1 lemon zested
2 cloves garlic, minced
1/2 teaspoon vegan Worcestershire (optional)
Salt and pepper, to taste

For the Vegetables:

1 head of cauliflower, cut into steaks (1-2 inches thick)
12 small carrots, 1/2 inch thick
16-18 small potatoes, halved
1/3 cup pearl onions (optional)
2 tablespoon vegetable stock
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh thyme, to taste
Salt and pepper, to taste
Green onions, for the garnish

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How to Prepare One-Pan Lemon Pepper Cauliflower Steaks and Roasted Vegetables [Vegan, Gluten-Free]

Preheat oven to 425°F.
Cut cauliflower into about 1-inch thick "steaks".
Mix the marinade together, pour over steaks in a shallow dish and evenly coat both sides. Save extra marinade for later use.
Wash and cut potatoes and carrots to size.
Add them to a large bowl and toss them with stock, seasonings, and fresh thyme.
Line a baking sheet with parchment paper and spread everything into a single layer.
Bake for 30 minutes.
Remove the tray from the oven and flip everything. Use the extra marinade to baste cauliflower steaks liberally.
Add in your pearl onions and bake everything for another 15-20 minutes or until potatoes are tender.
Top the steaks with the remaining marinade and serve hot with salt and pepper to taste.
Garnish with the diced green onions.

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