Description
Oven-roasted cauliflower steaks topped with bold, zesty puttanesca sauce—an easy, healthy vegan & gluten-free recipe perfect for weeknight dinners!
Ingredients
Scale
Cauliflower Steaks:
- 1 large head cauliflower
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon seasoning salt
Puttanesca Sauce:
- 1 cup marinara sauce
- 1 teaspoon extra virgin olive oil
- 1 tablespoon capers, rinsed, drained
- 1 tablespoon chopped olives
- Pinch garlic powder
- Pinch red chili flakes
- ½ teaspoon dried basil (or 1 teaspoon chopped fresh basil)
Instructions
- Preheat oven to 400 F.
- 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).
- Meanwhile, make puttanesca sauce by mixing marinara, 1 teaspoon olive oil, capers, olives, garlic powder, red chili flakes, and basil in a small pot over medium heat, until bubbling and warm (about 4 minutes).
- 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