Cauliflower Steaks
These cauliflower steaks aren’t boring. And not only do they taste great they also look cool!
Servings 6
Calories 46kcal
Equipment
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- kosher salt
- ground black pepper
- 2 tablespoons Parmesan cheese
- 8 cherry tomatoes halved
- 8 Kalamata olives sliced
- 2 tablespoons red onion minced
- 1 tablespoon fresh parsley chopped, divided
- 1 tablespoon favorite vinaigrette I used Kraft Sun-Dried Tomato
Instructions
- Pre-heat oven to 400 F.
- Stand cauliflower on end and cut into 1/2" thick slices.
- Place in a baking sheet that has been sprayed with non-stick spray.
- Brush with olive oil.
- Season with salt and pepper and sprinkle with Parmesan cheese.
- Place in oven for 15 minutes. Flip and cook another 10 minutes or until stalks are tender and florets are starting to brown.
- Combine the tomatoes, olives, red onion, one half tablespoon of the parsley.
- Add about a tablespoon of vinaigrette and mix.
- Serve cauliflower topped with the tomato mixture and garnish with the remaining parsley.
Notes
Add a little crumbled feta or blue cheese for a delicious twist!
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 162mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 52mg | Calcium: 48mg | Iron: 1mg