Cauliflower Steak

Nutritional Note

 Cauliflower is high in Vitamin C and Vitamin K, and is a good source of folate, which supports cell growth and is essential during pregnancy.

Ingredients

• 1 head of cauliflower

• 2 Tbsp. extra-virgin olive oil, avocado oil or grape-seed oil

• 1 Tbsp. nutritional yeast

• 1/4 tsp. garlic powder

• 1/4 tsp. onion powder

• 1/4 tsp. Herbamare seasoning

• Pinch of freshly ground black pepper

Directions

Cauliflower can be roasted or grilled (on a flat top is recommended). Season with all different flavors to pair with your meal or salad of choice.

1. Preheat the oven to 400°F.

2. Line a large baking sheet with parchment paper.

3. Cut off the green leaves and bottom of the stem, but keep the core intact.

4. Slice the head in half, and then cut each half into two equal slices. You will have four slices that are about 1 1/2-inches (3 - 4cm) thick. Slice a tiny sliver off the bottom of the two outer pieces so that they lie flat on the tray. Arrange the four steaks (with the pieces you cut off) on the prepared baking sheet in a single layer.

5. In a small bowl, combine the oil, nutritional yeast, garlic powder, onion powder, Herbamare seasoning, and black pepper. Brush each steak with the olive oil mixture on both sides, until the steaks are evenly coated.

6. Roast in the oven for 15 minutes, then turn the cauliflower steaks over, and roast for a further 10 to 15 minutes (or longer), until cooked through and tender.

7. Drizzle with a sauce such as chimmichurri.

8. Enjoy!