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Cauliflower Steaks with Puttanesca Sauce


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  • Author: The Plant-Powered Dietitian
  • Total Time: 30 minutes
  • Yield: 6 servings (1 cauliflower steak or ½ cup crumbled cauliflower with about 3 tablespoons sauce) 1x
  • Diet: Vegan

Description

Simply slice a large head of cauliflower into vertical “steaks,” drizzle with olive oil and vinegar, sprinkle with seasoning salt, roast in the oven, and top with a simple, rich puttanesca sauce to make these fabulous Cauliflower Steaks.


Ingredients

Scale

Cauliflower Steaks:

Puttanesca Sauce:


Instructions

  1. Preheat oven to 400 F.
  2. To make cauliflower steaks: Trim cauliflower leaves and stem and place the whole head on a cutting board. With a sharp knife, slice vertically into the cauliflower to create thin (about ¼-inch thick) “steaks.” Some crumbling of cauliflower will occur, so reserve the crumbled cauliflower (don’t toss it, it’s good roasted too!). Place cauliflower steaks and crumbled cauliflower onto a baking sheet and drizzle with 1 ½ tablespoons olive oil and vinegar. Sprinkle with seasoning salt. Place in oven on top rack and roast until golden brown (about 15-20 minutes).
  3. Meanwhile, make puttanesca sauce by mixing marinara, 1 teaspoon olive oil, capers and basil in a small pot over medium heat, until bubbling and warm.
  4. Serve each cauliflower steak with puttanesca sauce. Makes 6 servings (1 cauliflower steak or ½ cup crumbled cauliflower with about 3 tablespoons sauce).
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 108
  • Sugar: 7 g
  • Sodium: 485 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13 g
  • Fiber: 5 g
  • Protein: 4 g