Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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Serving Size: 10 ounces
Recipe adapted from:
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
  • Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
  • Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
  • While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
  • Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook20
Total Time40 minutes
Recipe Serving Size10 people



  • 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

For the roasting mixture:

  • 5 clove garlic
  • 3 teaspoon fresh thyme
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh sage
  • 10 tablespoon avocado oil
  • 1 teaspoon Kosher salt more or less to taste

For sprinkling:

  • ½ teaspoon freshly ground black pepper more or less to taste
  • 5 tablespoon nutritional yeast or, if you prefer, parmesan

For crispy shallots:

  • 5 shallot thinly sliced
  • 8 tablespoon avocado oil

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives
Reheating/Serving Instructions
Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.


Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

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