Roasted Cauliflower Steaks

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.

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4.0 by 9 people

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  • Makes: 4 servings
  • Serving Size: 1 cauliflower steak, 1 cup roasted vegetables, and 1 tablespoon Parmesan cheese each
  • Prep: 30 mins
  • Roast: 25 mins 450°F

Roasted Cauliflower Steaks

Directions

  1. Preheat oven to 450 degrees 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.
  2. 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.
  3. In a second 3-quart rectangular baking dish toss together zucchini, tomatoes, red onion, garlic, salt, black pepper, and the remaining 1 tablespoon oil.
  4. 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.
  5. To serve, spoon the zucchini mixture over top. Sprinkle with Parmesan cheese.
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Nutrition Facts (Roasted Cauliflower Steaks)

  • Per serving:
  • 215 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 5 mg chol. ,
  • 314 mg sodium ,
  • 23 g carb. ,
  • 7 g fiber ,
  • 12 g sugar ,
  • 9 g pro.
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