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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servings, 1 steak (or 3/ cup florets) & 2 Tbsp. saJump to Nutrition Facts
Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servings, 1 steak (or 3/ cup florets) & 2 Tbsp. sa
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings, 1 steak (or 3/ cup florets) & 2 Tbsp. sa
Yield:
4 servings, 1 steak (or 3/ cup florets) & 2 Tbsp. sa
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2clovesgarlic, minced1tablespoonminced jalapeño pepper¾teaspoonsalt, divided2tablespoonsfinely chopped fresh oregano2tablespoonsfinely chopped fresh thyme2tablespoonswater2teaspoonssherry vinegar½teaspoonpaprikaOlive or canola oil cooking spray1 large head cauliflower (about 3 pounds)Freshly ground pepper to taste3tablespoonsfinely chopped flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2clovesgarlic, minced
1tablespoonminced jalapeño pepper
¾teaspoonsalt, divided
2tablespoonsfinely chopped fresh oregano
2tablespoonsfinely chopped fresh thyme
2tablespoonswater
2teaspoonssherry vinegar
½teaspoonpaprika
Olive or canola oil cooking spray
1 large head cauliflower (about 3 pounds)
Freshly ground pepper to taste
3tablespoonsfinely chopped flat-leaf parsley
DirectionsCombine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don’t let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.Originally appeared: EatingWell Magazine, January/February 2014
Directions
Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don’t let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.
Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don’t let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.
Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes–it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.
Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.
Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.
Originally appeared: EatingWell Magazine, January/February 2014
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Nutrition Facts(per serving)121Calories9gFat9gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
