Cauliflower Steaks with Pea Puree

Cauliflower. Seriously. It is so sexy. It is one of the supermodels of the vegetable world.

Here are six reasons why you need to eat cauliflower:

  • Cauliflower is a member of the cancer-fighting cruciferous family of vegetables
  • Cauliflower is anti-inflammatory and anti-oxidant rich!
  • It may boost both your heart and brain health
  • Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k and beta-carotene
  • It’s incredibly low in fat and calories and high in dietary fibre.
  • It is Delicious.

The inspiration for the cauliflower steaks came from the book “the prevent and reverse heart disease cookbook” by Ann and Jane Esselstyn. This book is an excellent resource with very creative ideas for plant-based cooking.

When I first made this dish my husband devoured it. I love this recipe because when you sit the cauliflower on top of the bright green pea puree, well, it just looks magnificent.  It tastes even better.

Give it a go!

If you do, please leave a comment with any suggestions to the recipe!


  • 1 whole cauliflower
  • Nutritional Yeast to sprinkle generously on top of the meal
  • 1 cup of hommus
  • 3 tablespoons of white balsamic vinegar (use black if that is all you have)
  • 1 Packet of frozen peas
  • Vegetable stock to cover


  1. Cut the cauliflower into ½ inch steaks
  2. Mix one cup of hommus, balsamic vinegar and water together
  3. Spread generously on the steaks and any bits fallen over
  4. Bake in moderate heat (180 degrees) for half an hour or until soft and brown
  5. Sprinkle with nutritional yeast to serve



  1. Boil the peas with the vegetable stock until very tender
  2. Drain the fluid off into a cup if possible (in case you need more when blending)
  3. Blend the peas in a blender to your desired consistency. I like it just a little runnier than mash potatoes


Divide the cauliflower steaks between 3-4 plates with a side of the pea puree.


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4 thoughts on “Cauliflower Steaks with Pea Puree

  1. Dana says:

    Hi Christine!
    This recipe looks great and I can’t wait to try it, but it says yeast in the method, but then it’s not listed in the ingredients list and in the meanwhile section it says chicken stock, but vegetable stock in the ingredients list? Cheers

    1. Christine says:

      Hey there Dana. Thanks for this pick up. I have now updated the recipe. I changed the original recipe to just sprinkling some nutritional yeast on top of the meal, as I have found using too much can be very expensive. However if you particularly love the yeast flavour, then you can add more into the Hummus recipe as well as sprinkling on top.

      Thank you!

      1. Dana says:

        Awesome. Thank you! x

        1. Christine says:

          Thank you Dana! It is one of my favourite ones.

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