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How To Cook A Delicious Vegan Dinner For Valentine's Day

Here's an easy, step-by-step plan for making delicious cauliflower steaks over a cauliflower–almond milk puree.

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Here's what you will need.


1 bunch of carrots

olive oil

kosher salt

1 head of cauliflower

1 pomegranate

4 cups almond milk

optional: bay leaf

herbs for salad:

frisee or mixed greens

Italian parsley

optional: tarragon, chives


1. Get carrots in oven.

2. Prep and start simmer to cauliflower.

3. Prep herbs for salad.

4. Seed pomegranates.

5. Check carrots.

6. Cook cauliflower steaks.

7. Mash/puree cauliflower and add pomegranate seeds.

8. Reheat carrots.

9. Finish herb salad.

10. EAT!

If you didn't get pretty multicolored carrots, don't worry. If they aren't small, you might want to cut them into pieces so they are smaller, but no matter what kind of carrot, they all cook the same way.

While the florets simmer, set the steaks aside and wash and dry the herbs for the herb salad.

Clockwise from top left: frisee, tarragon, parsley, and chives. No need to chop them, except for the chives.

But if you don't have a blender or food processer, add the cooking liquid and kosher salt to the mashed cauliflower and keep mashing and stirring with a spoon until it's as smooth as possible.

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