Photo of Cauliflower ‘steaks’ with tomato, spinach and cheese by WW

Cauliflower ‘steaks’ with tomato, spinach and cheese

2
2
2
SmartPoints® value per serving
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 leaves

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.

Notes

SERVING SUGGESTION: 50g multigrain roll and a salad made of mixed salad leaves, 100g halved yellow grape tomatoes and 4 thinly sliced radishes. Drizzle with balsamic vinegar.

Start eating better than ever!