Sometimes you don't need a big piece of juicy red meat as the centerpiece of your dinner table. These "steaks" are perfect for you and your family on #meatlessmonday, making for a hearty and satisfying plant-based meal.
For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
Meanwhile, make the steak sauce.
For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn’t burn, until it releases its oil, about 5 minutes.
Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.