• 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


Ingredient Checklist


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.

  • 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; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 5 mg cholesterol; 314 mg sodium. 1180 mg potassium; 23 g carbohydrates; 7 g fiber; 12 g sugar; 9 g protein; 0 g trans fatty acid; 1121 IU vitamin a; 124 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 153 mcg folate; 0 mcg vitamin b12; 175 mg calcium; 2 mg iron;


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