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Cauliflower Steaks

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Need some inspiration for an easy, but flavorful veggie side dish?
Sometimes it’s the small things that achieve big results- like slicing your vegetables a different way.

You’ll love this cauliflower “steak” to accompany a big green salad or to add to an entree.
This is one of my favorite side dishes.

What you’ll need:

1 head of cauliflower
extra virgin oil oil (or olive oil spray by Spectrum) to lightly coat the cauliflower
sea salt
1/4 cup capers
ingredients to make the dressing (below)

Instead of cutting cauliflower into florets, cut the head of cauliflower into 1 inch thick slices and place on on a parchment-lined baking sheet.
Drizzle with olive oil and sea salt.
Roast in a 375-400 degree oven for 30-40 minutes. I like mine a little brown on the edges, so please cook according to your desired doneness.

Once out of the oven, drizzle with the mustard vinaigrette. (the vinaigrette recipe makes extra so drizzle according to your tastes)
Add about 1/4 cup of capers on top for extra flavor.

Mustard Vinaigrette

3 tablespoons, plus 1/4 cup extra virgin olive oil
sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (i.e., grainy mustard)
1 tablespoon white wine vinegar (you can also use apple cider vinegar or coconut vinegar)
Freshly ground black pepper

To make the vinaigrette, add ingredients into a small mason jar, shake or whisk so all ingredients are thoroughly mixed.
If you have extra, this dressing can be kept in the refrigerator and is great on salads for later in the week.

Clean, simple eating at it’s best!

 

 

 

 
 
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