Roasted Cauliflower Steaks
Thick-cut cauliflower slabs roasted with lemon and garlic - 53 calories and 2.1 g fibre per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
A whole head of cauliflower cut top to bottom into thick slabs and roasted with lemon, garlic powder and oil. A serving is 53 calories with 2.1 g fibre, and the browned edges give a vegetarian guest something with presence on the plate.
Cut through the core, not around it – the core is the only thing holding a steak together. Slabs an inch to an inch and a half thick, flat side down, half the lemon mixture before roasting and the rest when you turn them at 20 minutes.
The end pieces that fall apart go on the same tray and roast alongside; nobody minds. For a Christmas dinner you can cut and season the steaks in the morning, keep them covered in the fridge, and slide the tray in when the roast comes out to rest.
Ingredients
- Cauliflower1/2 cup cauliflower steak and end pieces (107 g)
- Soybean Oil1/2 teaspoon (2.5 g)
- Lemon juice1 teaspoon (5 g)
- Garlic powder1/4 teaspoon
- Paprikaa pinch, optional
- Salt and black pepperto taste
- Cut through the core rather than around it, or the steaks collapse into florets before they reach the oven.
- Give the slabs room on the tray; crowded cauliflower steams instead of browning.
- The optional grated cheese adds milk - sprinkle it on at the table so the dish stays dairy-free for anyone who needs it.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written; a scatter of nutritional yeast gives the savoury edge the cheese would.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 400°F and lightly grease a large baking sheet.
- Slice the cauliflower from top to bottom through the core into steaks 1 to 1 1/2 inches thick.
- Lay the steaks and any end pieces flat side down on the sheet.
- Mix the oil, lemon juice, garlic powder, salt, pepper and paprika in a small bowl.
- Brush the cauliflower with half the mixture and roast 20 minutes.
- Turn the steaks carefully, spread on the rest and roast 15 to 20 minutes, until browned and tender.
- Refrigerate leftovers within 2 hours.
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