1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place cauliflower, stem side down, on cutting board; cut four ½-inch-thick steaks from center (reserve remaining cauliflower for another use). Place steaks on prepared pan and spray with nonstick cooking spray; sprinkle with salt and pepper to taste.
2. Roast 20 minutes or until golden brown and tender.
3. In small saucepot, whisk garlic, oil, lemon juice and anchovy paste until combined; stir in tomatoes, onion and capers. Cook over medium heat 2 minutes or until warmed, stirring occasionally. Serve cauliflower steaks topped with vinaigrette.
- 7 g Fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 94 mg Sodium
- 7 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 3 g Protein
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Nutritional Information
- 7 g Fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 94 mg Sodium
- 7 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 3 g Protein
Directions
1. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Place cauliflower, stem side down, on cutting board; cut four ½-inch-thick steaks from center (reserve remaining cauliflower for another use). Place steaks on prepared pan and spray with nonstick cooking spray; sprinkle with salt and pepper to taste.
2. Roast 20 minutes or until golden brown and tender.
3. In small saucepot, whisk garlic, oil, lemon juice and anchovy paste until combined; stir in tomatoes, onion and capers. Cook over medium heat 2 minutes or until warmed, stirring occasionally. Serve cauliflower steaks topped with vinaigrette.