Cauliflower ‘steaks’ with tomato, spinach and cheese
1 large, thickly cut lengthways into 8 x 2cm slices
2 tsp, extra virgin variety
2 clove(s), crushed
4 large, ripe, chopped
baby spinach leaves
reduced-fat ricotta cheese
½ cup(s), (100g)
½ cup(s), leaves
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange cauliflower on prepared trays in single layers.
- 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.
- Spoon tomato mixture over cauliflower and top with ricotta. Bake for 20 minutes or until tender and golden. Sprinkle with basil.