Roasted cauliflower "steaks" with tomato-basil vinaigrette
1
Points®
Total time: 56 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This is a showstopper of an entrée where cauliflower takes center stage. It's prepared basically in the same way actual steaks are made: first pan-seared, then roasted in the oven until it's nice and tender. When cutting the cauliflower into slices, don't worry if some of the small pieces fall away from the slices. Once they're roasted, they will be just as delicious as the pretty cauliflower "steaks." The cauliflower is also complemented by a sweet and savory vinaigrette made of plum tomatoes, fresh basil, rice vinegar, olive oil, and garlic that takes just minutes to make. Shavings of Parmesan cheese right before serving ties it all together.
Ingredients
Cauliflower
1 head(s), large, (2 pounds)
Table salt
¾ tsp
Lemon zest
1 tsp, grated
Plum tomato
1 large, finely chopped
Fresh basil
¼ cup(s), chopped fresh
Unseasoned rice vinegar
2 Tbsp, unseasoned
Extra virgin olive oil
2 tsp
Garlic
1 small clove(s), crushed through a press
Parmesan cheese
½ oz, made into shavings with vegetable peeler
Cooking spray
3 spray(s)
Instructions
1
Preheat oven to 375°F. Line large rimmed baking sheet with nonstick foil.
2
Trim green leaves and stem from cauliflower, leaving core intact so slices hold together. Cut cauliflower into 3/4-inch-thick slices.
3
Spray large skillet with nonstick spray and set over medium-high heat. Add cauliflower in batches and cook until browned in spots, about 3 minutes per side. Transfer to prepared baking sheet in single layer. Spray cauliflower lightly with nonstick spray. Sprinkle with 1/2 teaspoon of salt and lemon zest. Bake until tender, about 20 minutes.
4
Meanwhile, stir together tomato, basil, vinegar, oil, garlic, and remaining 1/4 teaspoon salt in small bowl. Transfer cauliflower to serving platter and spoon tomato mixture on top. Sprinkle with Parmesan shavings.
5
Per serving: 1/4 of cauliflower and about 2 tablespoons vinaigrette
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