Roasted Cauliflower Steaks with Raisin Relish
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 141 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 5 grams
- Protein
- 5 grams
- Sugar
- 7 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.