Roasted Cauliflower Steaks with Walnut Gremolata
DESCRIPTION
Seasoned cauliflower pairs well with a zesty walnut gremolata.
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
- 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.