DID YOU KNOW?
Most Americans don’t eat the recommended 4-5 servings of vegetables per day. One small step to improve your diet is to eat a vegetable at most meals. Vegetables are extremely versatile and don’t have to be boring!
Parmesan Honey-Roasted Cauliflower Steaks with Gremolata
Makes 4 servings
Parmesan-honey roasted cauliflower steaks
- 2 tablespoons Parmesan cheese, shredded
- 3-1/4 tablespoons honey
- 2 fresh garlic cloves, minced
- 1-1/4 teaspoons dried basil
- 1/8 teaspoon salt
- 2-1/2 teaspoons oil
- 1 large head of cauliflower
Gremolata
- 1 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Cauliflower Steaks
Preheat oven to 425 degrees F. In a small mixing bowl, combine parmesan cheese, honey, minced garlic, dried basil, and oil. Set aside. Cut cauliflower in half slicing through the center of the whole head. Take each half and slice again to create a 1-inch steak. Reserve any florets from each side for another use. Lay each piece flat parchment-lined baking sheet, cut side down.
Lightly brush both sides of the cauliflower steaks with the parmesan honey mixture. Roast the cauliflower in the oven until it becomes golden brown and slightly crispy, about 30-40 minutes, flipping once to cook both sides of the cauliflower steak evenly. Prepare the gremolata while the cauliflower is cooking.
Gremolata
Place the ingredients for the gremolata in a mixing bowl and whisk until fully incorporated.
Putting It Together
Remove the cauliflower steaks from the oven and top with gremolata and serve.