Cauliflower Salisbury Steak

40 min.
4 Servings
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Make a meal that is sure to give your mouth a little kick! Enjoy a hearty mix of vegetables in this roasted cauliflower recipe. Full of rich spices, a mushroom onion sauce, and a dollop of yogurt, you’ll forget you aren’t cutting into a steak, but indulging in savory goodness.


  • 1 head cauliflower
  • 1 yellow onion
  • 2 sprigs Natures Basket thyme
  • ½ bunch parsley
  • ⅛ tsp kosher salt
  • ⅛ tsp ground black pepper
  • ½ cup Chobani® non-fat plain Greek yogurt
  • 2 tsp. McCormick® smoked paprika
  • 2 tsp. Giant Eagle garlic powder
  • 1 Tbsp. Market District extra virgin olive oil, divided
  • 8 oz Giant Eagle white sliced mushrooms
  • 1 cup Market District vegetable stock


  Prep Time: 10 min. • Cook Time: 30 min.

Preheat oven to 425°F. Remove the outer leaves from the cauliflower and cut into 2-inch slices so they resemble steaks. Peel and thinly slice the onion. Remove the thyme leaves and chop. Roughly chop the parsley and combine with a pinch of salt and pepper and the yogurt.

In a large bowl combine the cauliflower with the smoked paprika, garlic powder, and 2 teaspoons of olive oil so the cauliflower steaks are well-coated. Place steaks on a sheet tray and roast in oven for 20 minutes.

Heat 1 teaspoon of olive oil in a frying pan on medium. Once heated add the onions and the mushrooms. Cook for 5-6 minutes or until veggies are tender and starting to brown. Add in the chopped thyme and vegetable stock. Simmer for another 10 minutes.

Serve the cauliflower with the mushroom onion sauce and a big dollop of the yogurt.

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