Recipe
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 large head cauliflower | ||
¼ c. diced roasted red peppers | ||
¼ c. julienned sun dried tomatoes | ||
½ c. halved kalamata olives | ||
3 tbsp. garlic-flavored olive oil, divided, plus more as needed | ||
2 tbsp. chopped flat-leaf parsley | ||
2 tbsp. chopped basil | ||
Squeeze of fresh lemon juice | ||
Kosher salt and freshly ground black pepper, to taste | ||
1 c. prepared marinara sauce, warmed | ||
½ c. shredded Parmesan cheese |
Directions
- Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Using a large knife, slice cauliflower into four 1/2-inch steaks from center of cauliflower. Some florets will break loose; finely chop enough loose florets to measure 1/2 cup.
- To make Roasted Red Pepper and Kalamata Olive Relish, transfer chopped florets to a small bowl and mix with roasted red peppers, sun dried tomatoes, kalamata olives, 1 tablespoon garlic olive oil, parsley, basil and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast until tender, about 15 minutes.
- Place 1/4 cup of marinara sauce on each of 4 plates. Place 1 cauliflower steak on each plate; spoon Roasted Red Pepper and Kalamata Olive Relish on top and garnish with shredded Parmesan cheese.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 10mg
- Sodium: 770mg
- Total Carbohydrates: 20g
- Protein: 8g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 200%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, September 16, 2016.