Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
  • 9 Ratings

You can really see where cauliflower gets its name when you slice the vegetable into steaks. It tastes phenomenal and takes on a lovely charred color when oven-roasted.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
roast:
25 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a small bowl stir crushed red pepper into 1 1/2 tablespoons of the oil. Brush about one-third of the oil-red pepper mixture onto the bottom of a 3-quart rectangular baking dish.

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  • Remove leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Place cauliflower head core side down. Cut two 1-inch-thick slices from the center of each cauliflower. (Store the remainder of the head for another use.) Place the four "steaks" in the prepared baking dish; brush with another third of the oil-red pepper mixture.

  • In a second 3-quart rectangular baking dish toss together zucchini, tomatoes, red onion, garlic, salt, black pepper, and the remaining 1 tablespoon oil.

  • Place baking dishes side by side in the oven. Roast for 15 minutes. Remove dishes from the oven; carefully turn cauliflower over. Brush with the remaining oil-red pepper mixture. Roast for 10 to 15 minutes more or until cauliflower is crisp-tender. Meanwhile, drizzle balsamic vinegar over the zucchini mixture; stir. Roast for 5 to 10 minutes more or until vegetables are crisp-tender and starting to brown.

  • To serve, spoon the zucchini mixture over top. Sprinkle with Parmesan cheese.

Nutrition Facts

215 calories; fat 12g; cholesterol 5mg; saturated fat 3g; carbohydrates 23g; mono fat 7g; poly fat 1g; insoluble fiber 7g; sugars 12g; protein 9g; vitamin a 1121.3IU; vitamin c 123.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.1mg; vitamin b6 0.7mg; folate 152.8mcg; vitamin b12 0.1mcg; sodium 314mg; potassium 1180mg; calcium 175mg; iron 1.8mg.
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