Roasted Cauliflower Steaks with Walnut Gremolata

By Le Petit Chef
Total Time
40 Mins
Serves
4
Serving Size
1 cauliflower steak or 1/4 recipe
Meal
Dinner
Course
Main

DESCRIPTION

Seasoned cauliflower pairs well with a zesty walnut gremolata.

Prep Time
15 Mins
Cook Time
25 Mins
Total Time
40 Mins
Calories
210 cal
Total Fat
17 g
Saturated Fat
2 g
Polyunsaturated Fat
6.868 g
Monounsaturated Fat
7.353 g
Cholesterol
0 mg
Sodium
380 mg
Carbohydrates
13 g
Dietary Fiber
5 g
Total Sugars
4 g
Protein
6 g
Vitamin D
0 mcg
Calcium
70 mg
Iron
1 mg
Potassium
710 mg

Ingredients

For the cauliflower

  • 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

For the gremolata

  • 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

Preparation

  1. 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.
  2. Drizzle or brush on both sides with oil. Mix all seasoning in a small bowl and sprinkle evenly on both sides of cauliflower.
  3. 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.
  4. 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.
  5. Serve immediately over cauliflower steaks.