Try this Roasted Cauliflower Steaks recipe, or contribute your own.
Suggest a better description2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2 tablespoons pine nuts
¼ cup golden raisins
1 tablespoon unsalted butter
¼ cup fresh parsley, torn
1. Preheat the oven to 425°. Cut of the cauliflower stems, then place the heads cut-side down and slice into ½-inch-thick steaks. Arrange on a baking sheet in a single
layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first
10 minutes.
2. Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and
season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Of the heat, stir in the parsley.
3. Transfer the roasted cauliflower to a serving platter. Pour the pine nut–raisin mixture over the top. Season with salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 80mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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