This "steak" is vegetarian-friendly but hearty enough for any meat lover.
- Prep time 15 minutes
- Total time 45 minutes
- Portion size 2 servings
Ingredients
Grape & Pine Nut Relish:
Method
Preheat oven to 425°F. Line baking sheet with parchment paper.
Remove tough outer leaves from cauliflower; trim stem. Halve cauliflower lengthwise through stem; trim off rounded sides of each half to make two 1 1/4-inch thick steaks. Reserve trimmings for another use (see tip, opposite).
Arrange cauliflower on prepared pan; brush with oil. Sprinkle with salt and pepper. Roast, flipping halfway through, until tender and browned, about 40 minutes.
Grape & Pine Nut Relish: Meanwhile, in bowl, whisk together oil, lemon zest, lemon juice and salt; stir in shallot, grapes, parsley, pine nuts and currants. Serve over cauliflower steaks.
Test Kitchen Tip: A portion of the stem is needed to hold the cauliflower intact, so a head will yield only two steaks. Break the trimmings into florets for a veggie platter, or season and roast them alongside the steaks.
Nutritional facts PER SERVING: about
- Fibre 8 g
- Sodium 680 mg
- Sugars 25 g
- Protein 9 g
- Calories 638
- Total fat 53 g
- Potassium 1235 mg
- Cholesterol 0 mg
- Saturated fat 7 g
- Total carbohydrate 42 g
%RDI
- Iron 25
- Folate 79
- Calcium 9
- Vitamin A 1
- Vitamin C 264
