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Cauliflower Steaks with Fennel & Orange Salad

Active Time: 35 minutes / Cook Time: 30-40 minutes / Total Time: 45- 55 minutes

Makes 4 servings

Cauliflower Steaks w Fennel & Orange Salad.JPG


  • 2 tablespoons coconut oil, melted, divided
  • 2 small heads cauliflower (about 1-1 ½ lbs. total)
  • ½ teaspoon fine sea salt, plus a pinch
  • ¼ teaspoon ground black pepper, plus more if desired
  • 1 ½ cups diced fresh tomato, from about 2 medium
  • 1 small red bell pepper, diced
  • 2 tablespoons chopped fresh parsley
  • ¼ cup torn fresh basil
  • 1 tablespoon capers, rinsed
  • 8 pitted Kalamata olives, halved
  • ½ tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • For the salad:
    • 1 fennel bulb, halved, cored, and very thinly sliced (a mandoline will help, if you have one; you can also use the slicing blade on a food processor)
    • 2 oranges, peeled and cut into ¼” thick rounds; catch and save any juice, if possible
    • 1 tablespoon roughly chopped fresh parsley, divided
    • 1 teaspoon red wine vinegar
    • 1/8 teaspoon fine sea salt
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 425°F. Coat a large baking sheet in 1 tablespoon coconut oil. Set aside.
  2. Standing one of the cauliflower on its stem-end, cut it in half vertically. Cut each half in half again, so that you have 2 approximately 1-1 ½” thick “steaks” and two piles of loosely connected florets. Repeat with the remaining cauliflower head.
  3. Package the florets in an airtight container in the refrigerator and save for another use (such as Day 4’s dinner!). Place the cauliflower steaks on the baking sheet, drizzle them evenly with the remaining coconut oil, sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper, and roast, flipping every 10 minutes, until both sides are golden and the cauliflower is tender but not falling apart. This should take between 30-40 minutes, depending on the thickness of each steak.
  4. While the cauliflower roasts, in a small bowl, gently toss together the tomato, bell pepper, parsley, basil, capers, and olives. Add the ½ tablespoon vinegar, 2 tablespoons olive oil, a pinch of salt and black pepper, if desired. Gently toss again to combine the mixture.
  5. To make the salad, in a medium bowl whisk together the red wine vinegar, 1/8 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil. If there is any reserved juice from the orange, whisk it in, as well. Add the fennel, oranges, and most of the parsley and gently toss to combine. Sprinkle with the remaining parsley.
  6. Place 1 cauliflower steak on each of two plates. Top each with ¼ of the tomato mixture and serve with ¼ of the fennel salad per person.
  7. Package remaining cauliflower steaks, tomato mixture, and fennel salad in airtight containers for lunches tomorrow.

Nutrition Corner: Olive Oil Uses
Because olive oil has a low smoke point, it easily oxidizes (goes bad) when exposed to heat. Consuming damaged oils has negative effects on our health. For this reason, olive oil is perfect in salad dressings and cold soups, but should not be heated.