Seasoned cauliflower pairs well with a zesty walnut gremolata.
1 large head cauliflower
2-3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 cup California walnuts, coarsely chopped
1/2 cup parsley, lightly packed
1 clove garlic, minced
Finely grated zest of 1 lemon
Salt and pepper to taste
Preheat oven to 500°F and line a baking sheet with foil. Remove the outer green leaves from the cauliflower and cut in half lengthwise. Carefully cut into 4 thick steaks and place steaks and any loose florets on baking sheet.
Drizzle or brush on both sides with oil. Mix all seasoning in a small bowl and sprinkle evenly on both sides of cauliflower.
Cover with foil and roast for 5 minutes. Remove foil and roast for 10 minutes more. Gently turn cauliflower over and cook for 6 to 8 minutes more or until browned and crisp-tender.
While cauliflower is roasting, toast walnuts in a small skillet for 5 minutes or until fragrant. Let cool and toss with remaining gremolata ingredients in a small bowl.
Serve immediately over cauliflower steaks.
A meal for 4 comes together in less than 15 minutes with this easy meatless taco recipe. The taco “meat” is made with California walnuts, diced onion, and just 6 other ingredients that you can almost certainly find in your pantry. It’s the perfect weeknight supper for a hungry family….
