Roasted Cauliflower Steaks
Prep Time
15mins
Time to Table
1hr
Servings
4
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large head cauliflower
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Daisy Light Sour Cream
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 cup fresh pomegranate seeds
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 large head cauliflower
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Daisy Light Sour Cream
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 cup fresh pomegranate seeds
Directions
- Heat the oven to 425 degrees. Coat a large rimmed baking sheet with nonstick cooking spray. Combine the olive oil and garlic in a small cup.
- Cut the cauliflower lengthwise through the core into 4 (1- to 1 1/4-inch) thick slices (reserve leftover cauliflower florets for another use). Place the cauliflower on a baking sheet and brush both sides with the olive oil mixture. Sprinkle with the rosemary, ½ teaspoon salt and ¼ teaspoon pepper.
- Bake for 30 minutes. Carefully turn the cauliflower steaks and continue baking an additional 10 minutes or until golden brown and tender.
- Meanwhile, combine sour cream, Parmesan, mayonnaise, lemon juice, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a small bowl.
- Place the cauliflower steaks on a serving platter and drizzle with the sauce. Sprinkle with the pomegranate seeds. Pass any remaining sauce.
- Calories:232
- Cholesterol:25
- Dietary Fiber:5
- Protein:7
- Sodium:515
- Total Carbohydrate:12
- Total Fat:18
