Toasted fennel seeds, black pepper, and orange zest lend a sausage-like flavor to these roasted cauliflower steaks. Flipping the cauliflower during roasting ensures there are plenty of caramelized florets under the marinara and melty cheese.

Source: Food & Wine Magazine

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Name: Sausage-Spiced Cauliflower Steaks
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 3 medium cauliflower heads; 5 tablespoon olive oil; 1 1/2 teaspoons fennel seeds; 1 teaspoon fine sea salt; 1 teaspoon black pepper; 1/2 teaspoon orange zest; 1/4 teaspoon garlic powder; 1 cup marinara sauce best quality; 8 ounces fontina cheese shredded, about 2C; 1/4 ounce parmesan cheese

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INGREDIENTS

3 medium cauliflower heads
5 tablespoon olive oil
1 1/2 teaspoons fennel seeds
1 teaspoon fine sea salt
1 teaspoon black pepper
1/2 teaspoon orange zest
1/4 teaspoon garlic powder
1 cup marinara sauce ; best quality
8 ounces fontina cheese ; shredded, about 2C
1/4 ounce parmesan cheese

INSTRUCTIONS

1. Preheat oven to 450F with rack in upper third of oven. Cut each cauliflower head vertically through core into 2 to 3 steaks (3/4 inch thick), forming 8 steaks. Arrange steaks in a single layer on a large rimmed baking sheet. Brush oil evenly on both sides of steaks.

2. Cook fennel seeds in a small saucepan over medium-high, stirring occassionally, until fragrant, about 1 minute. Transfer to a mortar, and crush using a pestle (or coarsely grind in a spice grinder). Stir in salt, pepper, orange zest, and garlic powder. Sprinkle mixture evenly over both sides of cauliflower steaks.

3. Roast cauliflower steaks in preheated oven until golden brown and tender, about 30 minutes, flipping halfway through roasting time. Remove from oven, increase temperature to a broil.

4. Spread cauliflower steaks evenly with marinara; top with cheeses. Broil until cheeses melt and start to brown, 6 to 8 minutes.

MAKE AHEAD: The cauliflower may be cut 1 day ahead, wrapped in plastic wrap, and stored in refrigerator. Sausage spice can be made several days ahead and stored in an airtight container at room temperature.

NOTES

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Sausage-Spiced Cauliflower Steaks

3 medium cauliflower heads
5 tablespoon olive oil
1 1/2 teaspoons fennel seeds
1 teaspoon fine sea salt
1 teaspoon black pepper
1/2 teaspoon orange zest
1/4 teaspoon garlic powder
1 cup marinara sauce best quality
8 ounces fontina cheese shredded, about 2C
1/4 ounce parmesan cheese

1.  Preheat oven to 450F with rack in upper third of oven.  Cut each cauliflower head vertically through core into 2 to 3 steaks (3/4 inch thick), forming 8 steaks.  Arrange steaks in a single layer on a large rimmed baking sheet.  Brush oil evenly on both sides of steaks.

2.  Cook fennel seeds in a small saucepan over medium-high, stirring occassionally, until fragrant, about 1 minute.  Transfer to a mortar, and crush using a pestle (or coarsely grind in a spice grinder).  Stir in salt, pepper, orange zest, and garlic powder.  Sprinkle mixture evenly over both sides of cauliflower steaks.

3.  Roast cauliflower steaks in preheated oven until golden brown and tender, about 30 minutes, flipping halfway through roasting time.  Remove from oven, increase temperature to a broil.

4.  Spread cauliflower steaks evenly with marinara; top with cheeses.  Broil until cheeses melt and start to brown, 6 to 8 minutes.

MAKE AHEAD:  The cauliflower may be cut 1 day ahead, wrapped in plastic wrap, and stored in refrigerator.  Sausage spice can be made several days ahead and stored in an airtight container at room temperature.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 8 Servings

Calories: 162
Calories from Fat: 109 (67%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.1g
Cholesterol 34.3mg		11 %
Sodium 663.1mg		23 %
Potassium 128.8mg		3 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.2g
Protein 8.2g		12 %
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.

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Calories per serving: 162

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