Cauliflower Steak Reuben
  • Alaina Hinkle

Cauliflower Steak Reuben

Updated: Mar 13

A reuben is one of my all time favorite sandwiches. I am so sad for my vegetarians that they don't get to experience the yumminess, not to mention around St. Patricks Day! So then the other day I saw a post with roasting cauliflower steaks & I don't know what struck in my head-- but I decided oh my goodness what if I used a cauliflower steak for the "reuben meat" part!! I mean come on--- mind blown! Let me tell you these turned out phenomenal, I could eat these all the time. I am not a vegetarian, but I have made a goal for 2020, to eat less meat. With that being said, I have been trying to have at least one "meatless" option throughout the week & this just hit the nail on the head! Perfect 1000 island to pair it with, Swiss cheese, Pumpernickel bread & cauliflower steaks roasted to perfection with a yummy seasoning--- vegetarian or not, you will love!


Cauliflower seasoning:

2 tsp smoked sea salt

1 tsp garlic powder

1 tsp dried basil

1/2 tsp paprika

1/4 cayenne pepper

few grinds of pepper

1 Jar of Sauerkraut (( I really thought I didn't like sauerkraut that much-- then I tried Whole Foods old fashioned one & I am SOLD. I could eat it with a fork plain-- love it!))

1 loaf of Pumpernickel bread or rye

1 large head of cauliflower

1000 island ingredients :

2/3 cup mayo

1/2 cup greek yogurt

1/3 cup ketchup

2/3 cup DILL pickle relish

1 tsp Worcester Sauce

2 tsp hot sauce ( I like Primal )

1/2 tsp honey

`1/4 tsp salt


In a medium mixing bowl, whisk all the ingredients above under 1000 island dressing & refrigerate for at least an hour before using. My mom says this is her favorite 1000 :)


Preheat oven to 400 degrees

*** At this point make sure you've made the 1000 island and it is refrigerating

1. In a small bowl whisk together the cauliflower seasoning ingredients: smoked sea salt, garlic powder, dried basil, paprika & cayenne pepper, then set aside

2. Place head on cutting board as seen below & take a serrated knife, cut directly in half from the middle

2. Then you will cut 1 1/2 inch thick steaks from the center out, like seen below. Hold each side as you cut, so they do not fall apart. You want them that thick so they are "steak" like

3. Any pieces that fall off like in the top right corner, I keep to just sauté & eat :)

4. Then I will shave an of the end of the cauliflower head steaks, so that they lay flat like you see. Then spray the tops with avocado oil spray, then sprinkle the seasoning over the tops of the steaks. YOU WILL NOT use all the seasoning unless you have a very large cauliflower head or two, I just make a bit more just because sizes vary so much & you can save seasoning for the next time you make it! Makes the process even that much faster!

5. Then bake at 400 degrees for 10 minutes on that side, then flip to the other side, spray with avocado oil & add seasoning to that side as well & bake for another 10 minutes on that side.

6. While it Is on the last side baking, start slicing the Pumpernickel bread & toast it. Then layer 1000 island on each side of bread. Once the steaks are done, put a slice of Swiss cheese on each steak & broil on high until the Swiss starts to melt. Then place each steak on one slice of the Pumpernickel bread. Top the other side with yummy sauerkraut. Put the two together & YUM!!!

Not kidding--- obsessed. Also if you are GF I've done everything but the bread for lunches-- kind of like a deconstructed sandwich & it is so yummy still as well!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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