A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive!

Serves 6

Preheat oven to 450 degrees

1 fresh cauliflower head – cut off core at base, then remove leaves

1/2 t. salt


1/3 c. extra virgin olive oil

1/4 c. Balsamic vinegar

1/4 c. light brown sugar

1 t. onion powder

1/2 t. ground rosemary

1/2 t. salt

freshly ground black pepper

additional olive oil

Rub entire cauliflower over sink with 1/2 t. salt.

Combine marinade ingredients in small bowl. Stir well.

Place cauliflower in baking dish, bottom side up. Pour 1/2 marinade evenly into head.

Turn head over and drizzle remaining marinade over top of head.

Using your hands, rub the marinade into the cauliflower as best you can all over.

Sprinkle a little additional rosemary over top, followed with freshly ground black pepper.

Bake, uncovered, in preheated oven for 1 hour. Halfway through drizzle with a little more oil. Remove from oven when cauliflower is fork-tender and soft throughout.

Remove from oven and set aside.

Cashew Dressing – Makes 2 cups

1 c. apple cider vinegar

1/2 c. extra virgin olive oil

2 lg. garlic cloves

1 c. whole cashews

1/4 c. light brown sugar

2 t. onion powder

1 t. ground rosemary

2 t. liquid smoke

1/2 t. salt

Combine all dressing ingredients in blender container. Blend on low speed to crush the cashews, then on higher speed to make as smooth as possible. Adjust for salt. Reblend before using. Dressing will thicken as it sets.


8 oz. bag fresh baby spinach leaves

3-4 c. thinly sliced green or red cabbage

1 sm. fresh sweet red pepper, diced

freshly ground black pepper

15 or so pitted Kalamata olives, coarsely chopped

Combine spinach, cabbage and red pepper in large bowl. Toss.

Plate the salad, then slice the cauliflower into steaks and place one on the top of each salad.

Drizzle with dressing, then top with Kalamata olive. Serve.

Notes: You can also serve the cauliflower steaks as a side dish, minus the salad.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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