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Cauliflower Steak with Brussel Sprouts and Sweet Potato Puree by Bites by Bai

This plant-based, nutrient-dense, vegan meal from Bites by Bai is absolutely delicious! It features some of my favorite cruciferous vegetables and a sweet and creamy sweet potato puree. Give this meatless, fiber-rich dish a try! The link to the original post is in the notes and my modifications to make this salt-free, oil-free, and nutritarian friendly are below.  

Total Time 20 minutes
Servings 4

Ingredients

  • 1 Large Head Cauliflower
  • 2 Cups Brussel Sprouts, Halved
  • 1 + 1 Tbsp Extra Virgin Olive Oil (I omitted)
  • 1 Clove Garlic, Minced
  • ½ Tsp Garlic Powder
  • Freshly ground salt and pepper to taste (I omitted salt)
  • 1 Baked Sweet Potato (I used a purple sweet potato)
  • 2 Tbsp Virgin Coconut Oil (I omitted)
  • 2 Tbsp  Bob’s Red Mill Nutritional Yeast
  • ½ Tsp Cinnamon
  • 2 Tbsp  Silk Unsweetened Coconut Milk (I substituted 1/4 Cup Unsweetened Almond Milk)

Instructions

  1. Heat a large skillet over medium-low heat. Once hot, place your cauliflower steaks in the pan and season with the garlic powder and pepper. Cook for about 5 minutes then flip and cook the other side for another 5 minutes, or until to the desired tenderness.
  2. Meanwhile, heat another large pan over medium heat. Once hot, add in the garlic and stir for about 30 seconds. Then, add in your brussel sprouts and pepper. Cook while stirring occasionally for about 7-10 minutes, until the desired tenderness has been reached.

  3. While the cauliflower and brussel sprouts are cooking, place your baked sweet potato, nutritional yeast, cinnamon, and almond milk in a blender and blend until you have a smooth puree.

  4. Once everything has finished cooking, make a bed of sweet potato puree on a plate and top with the cauliflower steak and brussel sprouts. Enjoy!

Notes