Cauliflower Steak

If you want a wow factor restaurant worthy entree, try cauliflower “steaks." They are a great base to loads of amazing dishes. Whatever you do with a chicken breast, you can do with a slab of cauliflower. -- think Cauliflower Marsala, Cauliflower Piccata, Cauliflower Francese. Our favorite, especially at the holidays, is to serve with roasted portobellos and gravy on top (both the red wine sauce recipe and the sherry gravy).

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Prep Time 5

Cook Time 40

Total Time 45

Servings: 4 steak

Course: Dinner, Entrees

Calories: 86

Ingredients Method Nutrition

Nutrition

Serving: 1gCalories: 86kcalProtein: 1.887gPhe: 66.3mgPKU Exchanges: 4.42exch

Ingredients

3 3/4 cups Raw Cauliflower sliced 1/2 inch thick through the core
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Method

Preheat oven to 425 degrees.
Slice a head of cauliflower into 1/2 inch slabs through the core. You will likely get about 4 intact slabs. Save the rest to cook or roast another time.
Drizzle baking sheet with olive oil. Place cauliflower slabs on baking sheet, drizzle the top with additional oil and season with salt and pepper. Roast for about 20 minutes, flip and roast another 15 to 20 minutes until golden brown.

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