Cauliflower Steak & Celeriac Mash
Last Valentines Day my husband surprised me by making dinner. He had watched a video by Nikki Vegan, from The Vegan View, and made this AMAZING cauliflower steak and creamy mashed potatoes. I saved up my protein intake that whole day because I knew he would probably make something a little high in protein, good thing I did because I’d be lying if I said I didn’t go over a bit that day.
Ever since he made me that dish I’ve had him make it over and over again, and yes, I would save up my protein intake for this dish. Recently, I’ve been wanting it again especially because I’m trying to lose a bit of weight but eat hearty. I wanted to figure out a way I could have this without worrying so much about the protein. That’s when it came to me, celeriac root! I love this as a potato alternative! I make fries out of it and thought if it made a good fry it must make a good mashed potato…I mean…celeriac.
- 354g Cauliflower
- .5 Tsp Cayenne (I added a little more because I like a little heat and the sauce balances it out.)
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tbs Extra Virgin Olive Oil
Celeriac Mash Ingredients
- 572g Celeriac Root
- 1 Tbs Vegan Butter
- .5 Tsp Salt (I use Pink Himalayan Salt)
- 1 Tbs Dijon Mustard
- .5 Tbs Maple Syrup (I use the Trader Joe’s Maple Agave Syrup)
- Pre-heat your oven to 400 degree’s F.
- Wash and cut your cauliflower. You want to cut the leaves off and make sure to keep a root trimmed. The root holds the cauliflower steak together. Cut from head to root, vertically. You should be able to get two full ‘steaks’. (Note: The ends might not hold together but that’s ok! It’ll still taste the same!)
- Once your cauliflower is prepped place the pieces on a lined baking sheet. in a bowl mix all the spices. Brush your cauliflower with the olive oil on both sides and make sure to generously sprinkle with the spice blend.
- Bake in the oven for 30 minutes, take it out, flip them, and bake for another 8 minutes.
- Peel, cut, and then boil your celeriac root until fork tender. Once it is fork tender, drain it and then blend the until smooth. Pour it into a pan and incorporate the butter and salt into the mash.
- Once everything is done and ready, mix up your sauce.
- All that’s left to do is plate the mash, cauliflower, and top it with the sauce.
NOTE: I count free foods so make sure to plug in your foods for accurate nutrition values.