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Ingredients

  • 1 large head cauliflower
  • 2 tablespoons Food Club canola oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Food Club pure ground black pepper
  • 8 fresh thyme sprigs
  • 8 garlic cloves, smashed
  • 4 fresh rosemary sprigs
  • 4 tablespoons Full Circle Organic unsalted butter

DIRECTIONS

  1. Preheat oven to 350°. Line rimmed baking pan with parchment paper. Place cauliflower, stem side down, on cutting board; cut four 3/4-inch-thick steaks from center (reserve remaining cauliflower for another use).
  2. Place steaks on prepared pan; coat both sides with oil and sprinkle with salt and pepper. Bake 20 minutes, turning once halfway through cooking.
  3. In large skillet, in 2 batches, cook 4 thyme sprigs, 4 garlic cloves, 2 rosemary sprigs in 2 tablespoons butter over medium-high heat 2 minutes. Add 2 cauliflower steaks; sear 2 minutes on each side, basting occasionally with butter mixture. Repeat to sear remaining 2 cauliflower steaks. Serve steaks drizzled with butter mixture.

NUTRITION
  • 199 Calories
  • 19g Fat (8g Saturated)
  • 31mg Cholesterol
  • 500mg Sodium
  • 7g Carbohydrates
  • 3g Fiber
  • 3g Protein
CATEGORIES

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