Cauliflower ‘steaks’ with tomato, spinach and cheese
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Move over cauliflower rice, it’s now time to make cauliflower steaks – and they are even more versatile. We have topped these crispy bites with some classic Italian flavour of tomato, spinach, ricotta and vibrant basil. These are so delicious, the whole family with love them!
Ingredients
Cauliflower
1 large, thickly cut lengthways into 8 x 2cm slices
Olive oil
2 tsp, extra virgin variety
Garlic
2 clove(s), crushed
Tomato(es)
4 large, ripe, chopped
Baby spinach
150 g
Reduced-fat ricotta cheese
½ cup(s), (100g)
Fresh basil
½ cup(s), leaves
Instructions
1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange cauliflower on prepared trays in single layers.
2
Heat olive oil in a medium saucepan over medium heat. Cook garlic, stirring, for 1 minute or until softened. Add tomato and cook, stirring, for 5 minutes or until reduced and thickened. Add spinach and stir for 1 minute or until wilted. Season with salt and pepper.
3
Spoon tomato mixture over cauliflower and top with ricotta. Bake for 20 minutes or until tender and golden. Sprinkle with basil.
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