Chef Pantone’s Roasted Cauliflower Steaks
Cauliflower is the “it” food right now! You can’t go online without finding a wealth of cauliflower recipes: cauliflower crust pizza, riced cauliflower or even cauliflower “mashed potatoes.” Roasted cauliflower dishes are also growing in popularity. What is it about this cruciferous vegetable that has America rethinking what’s for dinner?
For one, this particular vegetable contains a plethora of health-boosting nutrients such as: vitamins, minerals and antioxidants. Cauliflower contains sulforaphane, a compound proven to kill cancer cells and stunt tumor growth. Coincidently, sulforaphane also boosts heart health!
This superstar veggie doesn’t stop there, it is also rich in vitamins and minerals that boost brain activity and help your body to detox unwanted toxins. To top it off, cauliflower has been proven to increase digestion. It doesn’t hurt that this is also the perfect substitution for carbs you may have on rotation! To reap all of the health benefits, cauliflower should be consumed 2-3 times/week.
Roasted Cauliflower Steaks
- 1 large head cauliflower, sliced lengthwise through the core into 4 “steaks”
- ¼ cup olive oil
- 1 TBS fresh lemon juice
- 2 cloves garlic, minced
- 1 pinch red pepper flakes, or to taste
- Salt and ground black pepper to taste
Directions: Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Place cauliflower steads on the prepared baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt and black pepper together in a bowl. Brush ½ of the olive oil mixture over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture.
Continue roasting until tender and golden, 15 to 20 minutes more.
You may change the seasonings to suit your taste. Serve and enjoy!