Teriyaki Cauliflower Steaks with Cilantro Smashed Potatoes

This isn’t just another plain plateful of veggies…it’s your next main dinner or lunch that’s jam packed with phytonutrients, vitamins, and flavors! All grain free, gluten free, dairy free, and guilt free. Clean plant protein, complex carbs, and heathy fats make this recipe a perfect power house of energy for your body. This dish will guarantee to fill you up and keep you feeling full for hours and ready for whatever life throws at you.

Made with super fresh, clean, and healthy ingredients then paired with some of my favorites dressing ingredients like coconut aminos, miso paste, and cilantro. So yummy and mouthwatering that you’ll forget that it’s all veggies! Great for meal prep for a busy week ahead or simply just a weekend dinner with friends and family. Finding ways to manipulate and change the way you cook whole plant based food is what will help you stay on track of your health goals. Plus it’ll keep your creativity and inspiration flowing freely. Luckily if you’re not feeling creative, this is where I come in with recipes like this. Enjoy!

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Makes 2 plates:

The Goods:

The cauliflower steaks:

• 1 medium purple cauliflower, sliced in half

• 1/4 cup Big Tree Farms teriyaki coconut aminos

• 1/4 tsp granulated garlic

• 1/4 tsp ground ginger

For the smashed potatoes and marinade:

• 5-7 small red potatoes

• 2 tbsp sesame oil

• 1/2 tsp salt

• 1/2 tsp ground ginger

• 1/2 tsp granulated garlic

• 1/2 tsp sriracha hot sauce

For the cilantro sesame dressing:

• 1 tbsp sesame oil

• 1 tbsp Big Tree Farms coconut aminos

• 1 tsp white miso paste

• 1 tsp maple syrup

• 1/4 tsp ground ginger

• 1 tbsp minced cilantro

• 1 tbsp lime juice

For the Plate:

• Few handfuls of spring mix or favorite greens

• 1 avocado, divided and sliced

• 1 large radish, divided and thinly sliced

• 1 lime, divided and sliced in half

• micro greens (optional)

The Method:

1. Preheat oven to 375. In small mason jar, add teriyaki coconut aminos, garlic, ginger, and stir until fully mixed. Gently marinate the cauliflower in a large mixing bowl with a silicone brush or drizzle with a spoon. When you run out of liquid, tip bowl over and pour back into mason jar and repeat 5 times until cauliflower is fully coated.

2. Transfer cauliflower to baking sheet pan, and bake at 375 for 25-30 minutes or until fork tender and edges are browning.

3. Bring a large pot full of water, potatoes, and pinch of salt to a roaring boil. Boil for 20 minutes or until fork tender.

4. As cauliflower and potatoes cook, grab a mason jar, add all cilantro sesame dressing ingredients and shake/stir until fully mixed. Set aside. This will be for the final plating garnish.

5. In a separate mason jar, we’ll create the marinade for the smashed potatoes. Add sesame oil, salt, ginger, garlic, sriracha hot sauce and stir until mixed.

6. Once the potatoes are fork tender, drain and place onto a separate baking sheet pan. Using the bottom of a mason jar, crush the potatoes lightly until they are still intact but smashed. With a brush, coat the smashed potatoes with the potato marinade. There should be just enough to lightly coat the potatoes without over dressing them.

7. Once the cauliflower is done, keep the oven on, and swap out the cauliflower to cool with the marinaded potatoes. Bake potatoes for 20 minutes still at 375, and then broil them for 3-5 more minutes or until golden brown.

8. Remove potatoes from oven and grab two serving plates. Divide the spring mix, potatoes, and cauliflower steaks evenly between the two. Garnish with avocado, radish, lime wedges, micro greens, and drizzle of cilantro sesame dressing.

9. Enjoy immediately while potatoes are still warm!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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