🥬🌸 Roasted Rainbow Cabbage (or Cauliflower) Steaks

 🥬🌸 Roasted Rainbow Cabbage (or Cauliflower) Steaks with Zesty Garlic Drizzle

🌟 Introduction

Sometimes the simplest ingredients create the most spectacular dishes. With just a head of cabbage or cauliflower, a few pantry staples, and the gentle heat of the oven, you can transform humble vegetables into tender, caramelized “steaks” that are hearty enough for a main course.

This dish works beautifully with red or green cabbage or cauliflower — both members of the cruciferous vegetable family, prized for their cancer-fighting compounds. Pair your steaks with a creamy garlic drizzle (choose between a nutritional yeast-forward sauce or a no-nooch tahini version), and you’ve got a colorful, nutrient-packed plate that tastes every bit as good as it looks.

🛒 Ingredients

For the Steaks

• 1 head red or green cabbage or cauliflower

• 2–3 cloves garlic, minced (or garlic powder)

• 2–3 tbsp water or low-sodium veggie broth (for oil-free roasting)

• Optional spices: smoked paprika, cumin, black pepper, mustard powder

Optional Topping

• 1–2 sweet peppers (red, yellow, or orange), sliced

Dressing – Option 1: Garlic Nooch Drizzle

• 2 tbsp nutritional yeast

• 2–3 tbsp lemon juice or apple cider vinegar

• 1 garlic clove, minced

• 1–2 tsp maple syrup or date paste

• 1 tsp dijon mustard (optional)

• Water to thin

• Optional: 1 tbsp flax oil or tahini for creaminess

Dressing – Option 2: Creamy Garlic Tahini Sauce (No-Nooch)

• 2 tbsp tahini

• 2 tbsp lemon juice or ACV

• 1 garlic clove, minced or pressed

• 1 tsp maple syrup

• Water to thin

🔥 Instructions

1. Prep your oven: Preheat to 350°F (ERTH-friendly) or 375°F for more browning.

2. Slice the steaks:

   • For cabbage: Cut into ¾–1" thick rounds, keeping the core intact so slices hold together.

   • For cauliflower: Slice into large slabs; smaller florets may break off (keep them for roasting alongside).

3. Arrange & season: Place in a baking dish or on a lined baking sheet. Add garlic, spices, and a splash of water or broth.

4. Roast covered or uncovered:

   • For tender, juicy steaks: Cover with a lid or foil for the first 20–25 minutes, then uncover for the final 10–15 minutes.

   • For more char: Roast uncovered for 30–40 minutes, flipping halfway.

5. Add peppers (optional): Roast alongside the steaks for the last 15 minutes.

6. Make the dressing: Mix all ingredients for your chosen sauce in a jar and shake, or whisk in a bowl until smooth.

7. Serve & enjoy: Plate steaks, top with roasted peppers, and drizzle generously with sauce.

🌱 Nutrition Commentary

Cabbage and cauliflower are both part of the cruciferous vegetable family — along with broccoli, kale, and Brussels sprouts — and they pack a serious nutritional punch. They’re rich in sulforaphane, a powerful plant compound studied for its ability to neutralize carcinogens, reduce inflammation, and protect healthy cells.

• Cabbage brings anthocyanins (especially the red variety), vitamin C, vitamin K, and plenty of gut-friendly fiber.

• Cauliflower offers vitamin C, choline (important for brain health), and antioxidants that help combat oxidative stress.

• Garlic supports immune function, while nutritional yeast adds B vitamins and plant-based protein.

• Tahini or flax oil provides healthy fats to help absorb the fat-soluble nutrients in your veggies.

Making cruciferous vegetables a regular part of your meals is one of the simplest and most delicious ways to support your body’s natural defenses against chronic disease — including cancer.

💡 Pro Tips

• Make extra steaks — they reheat beautifully and can be served over grains, beans, or in wraps.

• Use leftover dressing as a dip for roasted potatoes or steamed greens.

• For an extra protein boost, add chickpeas or white beans to the plate.