Prep time: 10 minutes, if spice is already made, Cook time: 30 minutes, Total time: 40 minutes, Serving size: 1 Steak Number of servings: 4

Cut flat and thick and then roasted, our friendly neighborhood cauliflower offers a new way to enjoy a perfectly cooked “steak,” as well as the health benefits of a tasty crucifer. The exotically flavored almonds, used as a “steak” topping, also bring protein, fiber, vitamin E, and magnesium.

¼ cup water or vegetable stock
2 teaspoons melted coconut or olive oil
½ teaspoon of salt, or to taste
1/8 teaspoon freshly ground black pepper
1 medium-size cauliflower
1 large tomato, cut into ½-inch slices
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons nutritional yeast (optional)

Ethiopian-Spiced Almonds

½ cup raw almonds
½ teaspoon Ethiopian (Berbere) spice mix, store-bought or homemade
Pinch of sea salt, or to taste
Pinch of freshly ground black pepper

1. Preheat the oven to 400F. Place the water or stock, oil, salt, and pepper in a baking dish and whisk well.
2. Cut off the very bottom of the cauliflower and remove the outer leaves. Carefully slice the cauliflower vertically into ½-inch thick slices. Place in the baking dish along with any loose florets. Coat well.
3. Place in the oven and roast for 15 minutes. Carefully flip and roast for an additional 5 minutes. Remove from the oven, top each cutlet with a slice of tomato, and return to the oven. Bake for 10 minutes. Remove from the oven, and top with lemon juice and nutritional yeast, if using.
4. Meanwhile, prepare the spiced almonds: Place the spiced almond ingredients in a small food processor and process until just ground.
5. Top each cauliflower steak with the Ethiopian-Spiced Almonds before serving.

Nutrition Facts per serving (268g): Calories 170, Fat Calories 100, Total Fat 11.5g, Saturated Fat 3g, Cholesterol 0mg, Sodium 340mg, Total Carb 13g, Dietary Fiber 6g, Sugars 5g, Protein 7g