Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

Savor the irresistible charm of roasted cauliflower steaks paired with tender, herb-infused mushrooms and a cool, protein-packed Greek yogurt drizzle. This dish celebrates the natural sweetness and crunch of roasted vegetables, elevated by aromatic herbs and a satisfying, creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

568kcal
Protein
35.3g
Fat
28.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (~600g)

1 cup sliced Cremini Mushrooms (~150g)

1 cup Nonfat Greek Yogurt (227g)

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Remove the leaves from the cauliflower and slice it into thick steaks. Reserve any loose florets to roast alongside the steaks.

  • 3

    Place the cauliflower steaks (and reserved florets) on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with garlic powder, salt, and pepper.

  • 4

    In a separate bowl, toss the sliced cremini mushrooms with the remaining olive oil, dried thyme, dried rosemary, and a pinch of salt and pepper.

  • 5

    Arrange the mushrooms on another baking sheet lined with parchment paper.

  • 6

    Roast the cauliflower and mushrooms in the oven. The cauliflower steaks should roast for about 25-30 minutes, turning halfway through, until they are golden and crispy on the edges. The mushrooms need about 15-20 minutes, or until tender and caramelized.

  • 7

    Once roasted, plate the cauliflower steaks and top with the herb-roasted mushrooms. Drizzle nonfat Greek yogurt over the top for a creamy finish.

  • 8

    Garnish with a light sprinkle of black pepper or a few extra herbs if desired, and serve warm.

Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herb-Roasted Mushrooms

Savor the irresistible charm of roasted cauliflower steaks paired with tender, herb-infused mushrooms and a cool, protein-packed Greek yogurt drizzle. This dish celebrates the natural sweetness and crunch of roasted vegetables, elevated by aromatic herbs and a satisfying, creamy finish.

NUTRITION

568kcal
Protein
35.3g
Fat
28.6g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 head Cauliflower (~600g)

1 cup sliced Cremini Mushrooms (~150g)

1 cup Nonfat Greek Yogurt (227g)

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Remove the leaves from the cauliflower and slice it into thick steaks. Reserve any loose florets to roast alongside the steaks.

  • 3

    Place the cauliflower steaks (and reserved florets) on a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with garlic powder, salt, and pepper.

  • 4

    In a separate bowl, toss the sliced cremini mushrooms with the remaining olive oil, dried thyme, dried rosemary, and a pinch of salt and pepper.

  • 5

    Arrange the mushrooms on another baking sheet lined with parchment paper.

  • 6

    Roast the cauliflower and mushrooms in the oven. The cauliflower steaks should roast for about 25-30 minutes, turning halfway through, until they are golden and crispy on the edges. The mushrooms need about 15-20 minutes, or until tender and caramelized.

  • 7

    Once roasted, plate the cauliflower steaks and top with the herb-roasted mushrooms. Drizzle nonfat Greek yogurt over the top for a creamy finish.

  • 8

    Garnish with a light sprinkle of black pepper or a few extra herbs if desired, and serve warm.