I have an internship working in the kitchen of a little private school this quarter, and the head cook mentioned to me that she had recently been to a conference where they served ‘cauliflower steaks’–and she said it was the best cauliflower she had ever had.

To be honest, I’m not a huge cauliflower fan, but I looked up a recipe and decided to try it out. Wow. You really need to try this one. I don’t know why they call it a ‘steak’–it reminds me more of a super healthy, super delicious bruschetta–but I agree that it’s the best way to eat cauliflower ever. I will definitely be making it again!

Ingredients:

1 large head of cauliflower

1/2 c. black olives, chopped

1 medium tomato, chopped

1 T extra virgin olive oil

1 T. dried parsley

1 t. basil

2 cloves garlic, finely chopped

1 t. lemon juice

Directions:

Trim and remove leaves from cauliflower, leaving core intact. Starting in the middle, use a large knife to cut the cauliflower into 1/2 inch thick “steaks” (you’ll have cauliflower left over).

Preheat oven to 400 F. Heat your olive oil in a pan on medium heat. Cook cauliflower steaks until golden, about 2 min per side. Transfer cauliflower to a nonstick baking sheet and roast until tender, ~15 minutes.

Meanwhile, add chopped tomato, olives, spices, garlic, and lemon juice to the pan over medium heat. Cook until hot throughout and slightly thickened high blood pressure.

Remove cauliflower from oven and place on serving plates. Spoon the tomato-olive topping over the cauliflower, and enjoy!

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For 2 servings, each has ~150 calories, 8 g carbs, 13 g fat, 2 g protein, 2 g fiber, and 3 g sugar hong kong hotels booking

I categorized this as an appetizer/side dish, but you could serve it with beans or another protein and turn it into a main dish hong thai travel!