Roasted Cauliflower Steaks with Warm Tomato-Caper Vinaigrette
Prep: 10 minutes
Roast: 20 minutes • Serves: 4
1large head cauliflower, leaves removed
1garlic clove, minced
2tablespoons olive oil
1-1/2tablespoons fresh lemon juice
1/4teaspoon anchovy paste
2Roma tomatoes, chopped
1green onion, sliced
1tablespoon capers, drained and rinsed
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Place cauliflower head, stem side down, on cutting board; cut 4 (1/2-inch-thick) steaks from center (reserve remaining cauliflower for another use.) Place steaks on prepared pan and spray with cooking spray; sprinkle with salt and pepper to taste.
2. Roast 20 minutes or until golden brown and tender.
3. In small saucepot, whisk garlic, oil, lemon juice and anchovy paste until combined; stir in tomatoes, onion and capers. Cook over medium heat 2 minutes or until warmed, stirring occasionally. Serve cauliflower steaks topped with vinaigrette.
Approximate nutritional values per serving:
96 Calories, 7g Fat (1g Saturated), 1mg Cholesterol, 94mg Sodium,
7g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 3g Protein