Daily food & travel inspiration in your inbox

What are you making for your sweetheart this Valentine's Day? Laura's surprising her hunk with steak and potatoes. Well, sort of. See what's cookin' on this special episode of RVNG.

Cauliflower Steak with Floret Mash


  • 1 head large purple cauliflower

  • 1 14 ounces can full fat coconut milk

  • 1 1/2 cups of water

  • 2 tablespoons coconut oil

  • Salt & pepper


  1. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, set aside

  2. Cut the remaining cauliflower into florets

  3. Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil, simmer until tender approx. 10 minutes

  4. Strain the florets over a bowl, reserving liquid

  5. Transfer florets to food processor and begin blending, slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency

  6. Transfer to serving bowl

  7. Heat coconut oil in heavy large ovenproof skillet over medium-high heat

  8. Sprinkle steaks with salt and pepper

  9. Sear each side until golden brown about 2 minutes per side

  10. Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes

  11. To serve, mound some mash onto each plate, place steak on top, finish with gremolata. (Recipe below)

Cauliflower Steak with Floret Mash

Pomegranate Gremolata


  • 1 1/2 cups pomegranate seeds (about 1 pomegranate)

  • 1/3 cup pinenuts

  • 1 teaspoon minced garlic

  • 1 tablespoon chopped mint

  • Zest of 1 lemon

  • Juice of 1 lemon

  • Pinch of salt


  1. Mix all ingredients together, serve in a bowl.

Pomegranate Gremolata




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- It's Valentine's Day, and I'm baking a very special dinner for a very special somebody. Of course it's plant-based and vegan and gluten-free, could really make this any night of the week. But I'm gonna beef it up for my main squeeze. Let's go make it. At this point, people are pretty much calling everything a super food. My hair? Super food. This table? Super food. But pomegranates actually are a super food. They're packed with antioxidants and vitamin C, just a ton of good stuff. And they're gonna be great for this Valentine's Day dish. Know what's on the menu? Me and you. Okay. So first, we're gonna make a steak. But don't worry, it's not the steak you're thinking of. We're gonna make ours out of cauliflower. It holds up really well in the oven. It's really substantial and toothsome, so you can really take a bite out of it and feel like you're sinking your teeth into something. And it comes in this nice, purple color, which I think is cute for Valentine's Day. To start off, we're gonna just cut our cauliflower from the top through the center to create two little steaks right here. It's gonna be about one inch for each of them. There's one steak. So as you can see, I didn't take the bottom off first because the stem is really helping to keep it together all in one nice, thick slice. So we got one. Let's get our second one. We got steak number two. We're just gonna set these aside for a minute while we move on to making our mashed potatoes, which is also, surprise, purple cauliflower. We're gonna make these out of the florets that kinda came off the sides, which is awesome because we get to use the whole head of cauliflower. So I'm just gonna cut these into smaller florets and put them straight into this pot. Get these last little bits in here, and then this is just a mix of coconut milk, just from a can, and water. This is a really great alternative to using a dairy. And now we're just gonna heat this up. So just wanna give it a couple stirs, make sure all the cauliflower is submerged. Okay, so this has been going about 10 minutes or so. It's nice and softened up. I'm just gonna pull these out a few at a time and put them in this bowl. So you can see the cauliflower has really absorbed a lot of this liquid, it's super soft. The color has lightened up a bit. Okay, so we're gonna turn the heat off and just leave this liquid here, 'cause we're gonna use a little bit of it once we start mixing. Now let's take this over to the food processor and dump it in. Let's give this a quick blend. So it's starting to get broken up. Now I'm just gonna add a little bit of this cooking liquid. Oops, that's why I burn myself all the time. Anywhere from a quarter cup to a half cup, that's usually what I get, but just see how much you need. You just want it to be the consistency of mashed potatoes. I'm also gonna throw in a little bit of salt, a tiny bit of pepper, and just a little bit of coconut oil. And I'm gonna let this blend. Smush down the sides just a tiny bit. Let's give it another blitz. Okay, this looks great. Just gonna grab a bowl. It's smooth and creamy and purple. What more can you ask for? Okay, let's get a little bit cleaned up, I'm a mess. And let's get going on the steaks. Basically we just have to throw some oil on our cast-iron. Whoa, that came out faster than I, it's okay. For the two's part, sorry. So this is a two's part, sorry This is bad. So this is a two-part process. We're actually just gonna brown the cauliflower steaks on the skillet, and then we're gonna take the whole skillet and put it in the oven so it gets cooked all the way through. So just make sure that your skillet is oven-safe so you don't end up with a rubber puddle or something. So it's just gonna be a couple minutes on each side. Okay. Stove's off, both sides are nice and brown. Let's get this in the oven. All right. While these are finishing up in the oven, let's make a quick pomegranate gremolata. We are just gonna put a bunch of pomegranates in this bowl. I am madly in love with pomegranates. My dad planted a tree for me and both of my sisters when we were little, and mine was pomegranate. And I would sit under it and eat like 10 giant, busted-open pomegranates all in one sitting. I really love produce a lot. Okay, that walk down memory lane. We're also gonna add some pine nuts in. We're gonna add some raw, diced garlic. I'm gonna add in a little bit of chopped mint. This already smells and looks amazing. Gonna put a little lemon zest on here using our little Microplane. Side note, you want to make sure you don't just stay in one place while you're zesting, or you're just gonna get the white part, the pith, and that's more bitter. So make sure you're moving around on the lemon and just kinda graze it, don't grind, don't grind up on it. And now I'm gonna cut this very same lemon in half and squeeze some juice on here. All right, now we'll just mix it up a little bit. The colors look really awesome. All right, now this is done, let's go get out steaks out of the oven and plate all this up. All right, these look great. Get a good, hearty serving of mashed potatoes. Let's get one of these steaks on here. And... All right, we are all done. Steak and masked potatoes, basically, just different. So I'm gonna go share this with my one true love. Happy Valentine's Day, ya hunk. Mmm. Do you like it? I think it's pretty good. Tell me about your feelings.