This probably sounds to healthy for a birthday meal. It is, but it’s also something I wanted to try for a while. I am pairing this with Brussels sprouts, one of my favorite vegetables. I am also trying out a vegan cream sauce from Edible Ethics. I think this is one heck of a meal, no matter the time of year.

Here are the stats:

Here is the recipe:

Steak Seasoned Cauliflower Steaks with Vegan Cream Sauce and Roasted Vegetables

Serves 4

For the Cauliflower Steaks

• 4 center cut cauliflower steaks
• Montreal Steak Seasoning to tast
• 1 tablespoon olive oil
• Cooking spray

For the Roasted Vegetables

• 2 pounds fresh Brussels sprouts, cut in half
• 1 can of chickpeas, rinsed and drained and patted dry
• 2 tablespoons water
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Vegan Cream Sauce

• One recipe Vegan Cream Sauce from Edible Ethics

1. Preheat the oven to 425F. Cover a baking sheet with foil and spray with cooking spray.
2. Brush each side of the cauliflower steaks with olive oil. Season with the Montreal Steak Seasoning.
3. Place the steaks on a baking sheet and roast for 10-15 minutes.
4. Flip the steaks over and cook for another 10-15 minutes.
5. Keep warm.
6. Raise the temperature to 500F.
7. Toss the sprouts and chickpeas with water oil and seasonings.
8. Place on a baking sheet covered with foil. Cover the baking sheet with more foil.
9. Roast for 10-15 minutes
10. Uncover the pan and roast for another 10-15 minutes. Keep warm.
11. Make the cream sauce according to the recipe.
12. To serve, place one steak on a plate along with 1 cup of sprouts and 100g chickpeas. Use 1/4 of the sauce recipe to cover.