Roasted Cauliflower Steak
Ingredients
The cauliflower
-
1
extra large
cauliflower
-
as needed
tablespoons
olive oil
-
to taste
teaspoons
salt
-
to taste
teaspoons
pepper
-
to taste
teaspoons
chili flakes (optional)
The gremolata sauce
-
1
bunch
Italian parsley
-
2
cloves
garlic
-
⅓
cup
olive oil
-
1
large
lemon (zest)
-
⅛
cup
fresh lemon juice
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
to taste
teaspoons
chili flakes (optional)
Instructions
- Preheat the oven to 425°F.
- Slice the cauliflower into ¾-inch thick slices and arrange them on a parchment-lined baking sheet.
- Brush both sides of the cauliflower slices with olive oil and sprinkle generously with salt and pepper.
- Roast the cauliflower in the oven for about 30 minutes until golden and tender.
- While the cauliflower roasts, prepare the gremolata by finely chopping the parsley and combining it with the other gremolata ingredients in a bowl.
- Once the cauliflower is done, arrange it on a platter and drizzle the gremolata over the top.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
21.9g
Total carbohydrates
16.5g
Total protein
4.8g
Sodium
217.7mg
Cholesterol
0mg
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