Roasted Christmas Cauliflower Steaks
This Christmas Cauliflower Steak recipe is just perfect to serve as a vegetarian entrée or as a side dish with your Christmas Dinner. With the colors of the season, these Cauliflower Steaks are super-festive…which only helps to complement its unique flavor.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Keyword: cauliflower, christmas, parsley, pomegranate, side dish, vegan, vegetarian
Servings: 2 people
Calories: 367kcal
SO WHAT YOU'RE GONNA NEED IS:
Cut head of Cauliflower in half through the core. Cut a 1/2 inch steak from each side in order to keep the Cauliflower Steak in one piece. (Note: you may only be able to get 2-4 complete Steaks from one head.)
Season Cauliflower Steaks with Olive Oil, Salt and Pepper on both sides. Place on a Baking Sheet lined with Non-stick Aluminum Foil.
Place 2 Cloves of Garlic (in their paper) on a piece of Non-stick Aluminum Foil. Drizzle with Olive Oil. Crimp Aluminum Foil around Garlic. Place on Baking Sheet
Bake Cauliflower Steaks and Garlic at 425°F for 10 minutes. Using Tongs, carefully turn the Cauliflower over. Bake for an additional 20 minutes.
While the Cauliflower is baking, prepare the topping by roughly mincing Parsley and Mint. Place in a small bowl.
Pit and roughly chop Castelvetrano Olives. Add to small bowl. Add Orange Zest to small bowl. As Pomegranate Molasses to small bowl.
Seed Pomegranate and Toast Pine Nuts if necessary.
When Cauliflower is ready, remove from oven and place stem to stem on a plate. Mash Roasted Garlic with a fork and rub on to Cauliflower Steaks.
Sprinkle on Feta Cheese. Top with Parsley, Mint, Olive Tapenade.
Finish off with Pine Nuts and Pomegranate Seeds.
Calories: 367kcal | Carbohydrates: 33g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 501mg | Potassium: 1102mg | Fiber: 9g | Sugar: 18g | Vitamin A: 905IU | Vitamin C: 186.6mg | Calcium: 196mg | Iron: 2.1mg