It’s Friday and it’s time to treat yourself and your loved ones to a fancy steak dinner.  Cauliflower Steaks, of course!  Free of cholesterol, saturated fat, and the health risks associated with red meat consumption, these beautiful and delightfully flavorful Cauliflower Steaks are rich in fiber, antioxidants, and potassium.  Top them off with a rich and creamy, high protein tomato sauce, and you have yourself a winner!



Recipe by Jentry Lee Hull

Adapted from Vegan Richa and Chef Chloe

Yields 2-3 servings


Cauliflower Steaks

  • 1 head organic cauliflower, cut into thick slices (about ½ to ¾ inch)*
  • sprinkle of pink Himalayan salt, to taste
  • sprinkle of pepper (cayenne, black), to taste

Creamy Tomato Sauce

  • 1 large onion, chopped
  • 4 garlic cloves, crushed and minced
  • 1 15 oz. can organic diced tomatoes, no salt added
  • 14 oz. organic soft tofu (I used Nasoya Organic Non GMO Silken Tofu), drained
  • ½ cup water or plant milk, for extra creaminess
  • ¼ cup lemon juice
  • 2 tsp. pink Himalayan salt, or to taste
  • red pepper flakes and cayenne, to taste



Cauliflower Steaks

  • Preheat oven to 425 degrees F.
  • Line baking sheet with parchment paper.
  • Trim cauliflower, removing leaves and any brown areas from the stem.
  • Slice cauliflower into ½ inch to ¾ inch thick slices.
  • Season both sides with salt and pepper and lay cauliflower steaks on lined baking sheet.
  • Bake for 15 minutes, flip and bake for another 10-15 minutes until edges are golden and crisp.
  • To gently char cauliflower, broil on low for 2-3 minutes. Keep a close eye to avoid overcooking or burning.

Creamy Tomato Sauce

  • In a large pan over medium heat, sauté onion for a few minutes until tender. Add splash of water or broth to prevent sticking.
  • Add garlic and cook for another 1-2 minutes.
  • Add diced tomatoes (with juice), stir and simmer for about 5 minutes.
  • Remove from heat and combine in a blender with tofu, water/plant milk, lemon juice, salt and pepper.
  • Blend for a few minutes until creamy and smooth.
  • Pour creamy tomato sauce mixture back into the pot, over low heat.
  • Stir occasionally and keep warm until ready to pour over crispy cauliflower steaks.



  • Even with a large head of cauliflower, you’re not going to get perfectly intact slices. Instead you’ll probably have some florets fall from the stem.  Just roast them along with the steaks and enjoy.  It’s all delicious!
  • Add some greens and top your steaks with a Massaged Kale Salad.




Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 1/30/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – TRX Foundations – weather dependent