Add Greek yogurt, cilantro, lemon juice, garlic, and red pepper flakes to a blender; cover and blend until smooth. Season to taste with salt and pepper (optional). Cover and refrigerate at least 20 minutes; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Drizzled with a cilantro-infused yogurt sauce, cauliflower "steaks" are as impressive and delicious as they are healthy. Serve as a side dish or top with a fried egg and call it the best breakfast under the sunny-side.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee Greek nonfat plain yogurt | ||
| ½ c. cilantro, chopped | ||
| 3 tbsp. lemon juice | ||
| 1 tsp. garlic, finely chopped | ||
| ⅛ tsp. Hy-Vee red pepper flakes | ||
| Olive oil nonstick cooking spray | ||
| 1 large head cauliflower, cut into ¾-in. steaks | ||
| Hy-Vee Select olive oil, as needed | ||
| Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste |
Things To Grab
- Blender
- Baking sheet
Directions
- Preheat oven to 375 degrees Fahrenheit. Spray a baking sheet with olive oil nonstick cooking spray; set aside.
- Coat cauliflower with olive oil. Arrange steaks on prepared baking sheet. Bake for 30 minutes or until fork tender and golden brown, turning once. Season to taste.
- Serve steaks with Cilantro Yogurt Sauce.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 18g
- Protein: 11g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 240%
0%
Iron 8%
0%
Calcium 10%