I’m super excited to be hosting Laura Theodore’s Vegan-Ease blog tour today! Before I tell you how wonderful this book is, I should probably disclose that I’ve been helping Laura with marketing for the book. (But I wouldn’t be doing so if I didn’t love it!)
Laura was inspired to write this book after leaving the vegan-friendly metropolis of New York City and moving to rural New Jersey (not too far from where I live!). She created the concept of “vegan-ease” to show how anyone anywhere can easily cook up delicious plant-based meals that will be loved by everyone, no matter what their dietary preference. She also wanted to dispel the myths that that vegan recipes take too much time to prepare, are too expensive, and require exotic, hard-to-find ingredients.
This book is for both novice cooks and long-time vegans alike. Even though I’m a pro in the kitchen, there are many times when I just want a quick dinner – or I might have plans that don’t allow me to spend a lot of time cooking. Laura Theodore’s Vegan-Ease is perfect for such occasions. The recipes come together quicker than a pizza delivery – and they’re more economical too!
I’m a sucker for cauliflower steaks, so I’m sharing the book’s recipe for Roasted Cauliflower Cutlets with Lemon. Cauliflower steaks are much easier to make than they look, and they always look pretty on the plate. They’re a great dish with which to impress dinner guests!
The 130 recipes in Laura Theodore’s Vegan-Ease range from lighter fare to hearty and satisfying meals. There’s comprehensive nutritional information for each dish, and Laura has included an Ease-Factor ranking for each recipe to helps you plan your meals to fit your schedule. Helpful tips and chef’s notes are sprinkled throughout the book too. This is a must for everyone’s cookbook library!
- 1 medium head of cauliflower
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note)
- 1½ teaspoons Italian seasoning blend
- ¾ teaspoon garlic powder
- 1 medium sweet onion, thinly sliced
- 1 cup vegetable broth, plus more as needed
- 3 tablespoons freshly squeezed lemon juice (from about 1½ lemons; zest one of the lemons first, before squeezing)
- 2 tablespoons capers, drained and rinsed
- Zest of one lemon, for garnish
- 2 tablespoons chopped fresh parsley for garnish (optional)
- Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
- Trim one to two inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.
- Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and 1⁄2 teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.
- To make the sauce, put the onion and 1⁄2 cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add 1⁄2 teaspoon Italian seasoning blend, 1⁄4 teaspoon garlic powder and another ½ cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
- To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley. Serve warm.
- Chef’s Note: To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.
If you enjoyed these Roasted Cauliflower Cutlets, you may also like:
I have a copy of Laura Theodore’s Vegan-Ease for one lucky winner! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on September 24, 2015.
All photos by Annie Oliverio.