This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers (choose your sauce carefully).
This recipe is safe for those who are sensitive to gluten.
"Without garlic I simply would not care to live." -Louis Diat
This recipe was inspired by recent travels where I had a cauliflower steak. It was fantastic and served with a tomato sauce. It seems so simple, but like a steak it tastes fantastic on its own but also serves as a great vehicle for your favorite sauces.
The key is to be patient: turn the cauliflower frequently, so that it browns and caramelizes well, but don't overcook the steak so that it is too soft.
This Mediterranean Sauce is a perfect choice for this steak. It is not just the sauce you choose that takes this in a particular direction, however. You could roast the cauliflower steak using dark sesame oil and serve with a Thai Peanut Sauce. Barbecue Sauce is a good option as well - roast the cauliflower for about 30 minutes, then add the sauce in the final part of the cooking.
Servings: 2 | Serving size: 8 ounces
Cooking time: 60 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Serve with the sauce of your choice (we suggest Mediterranean Sauce, pictured, Thai Peanut Sauce, or Barbecue Sauce) and Goat Cheese Mashed Potatoes or Plain Mashed Potatoes | Low Sodium Version or Roasted Potatoes.
|1 large||head cauliflower|
|3 tsp.||olive oil|
|3 tsp.||unsalted butter|
Place a large skillet in the oven and preheat to 350°F.
Place the head of cauliflower on a cutting board stem side down.
Vertically slice the cauliflower in half.
With one half of the cauliflower still on the cutting board stem side down, cut a 2 inch thick slice off of each half so that you have two large slices.
(Note that it might be possible to cut 3 thick slices depending on the size of the cauliflower. Reserve the remainder of the cauliflower for another use.)
Gently slice a V in the base of the stem to remove the stem.
Place the olive oil in the preheated skillet and add the cauliflower steaks cut side down.
Roast for 30 minutes. Turn the steaks over about every 7 to 8 minutes.
Add the butter and roast for another 15 to 20 minutes. Turn a few more times so the cauliflower browns.
Serve with sauce of your choice.
Serving size = 8 ounces
Servings = 2
Amount Per Serving
|Calories 168||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 5g||20%|
|Vitamin A 4%||Vitamin C 180%|
|Calcium 6%||Iron 6%|
|Vitamin K 40mcg||Potassium 680mg|