Roasted Cauliflower Steaks with Raisin Relish


The relish is a bold, savory-sweet combo that works well with mild cauliflower. Dovetailing Tip: Cut up an additional head of broccoli, trimming the cauliflower florets, cutting away as much stem as possible. You will use this second head of broccoli on day 3 in Healthy Cauliflower Rice.

Prep time:
Cook time:


Serving size: 4
Calories per serving: 105

Ingredients:
1/4 cup finely chopped roasted red peppers
2 tablespoons golden raisins, chopped
1 tablespoon finely chopped fresh parsley
1 tablespoon cider vinegar
2 teaspoons capers, rinsed, drained and finely chopped
kosher salt and freshly ground black pepper
1 small head cauliflower (about 2 pounds)
2 tablespoons extra-virgin olive oil


Directions:
Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.

Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.

Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.

Source: foodnetwork.com


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