Tuesday
Cauliflower Steak and Zuccini
Cauliflower steak is an easy and delicious recipe that you can enjoy at any season. The easiness of this recipe is an added bonus!
Time:40 minutes
Ingredients:12 items
Calories:500
Nutrition
List of Ingredients:
- 1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- Salt and ground black pepper to taste
- 1 Zuccini
- 1 Carrot
- Optional: Spinach or Arugula
- Optional: Lentils as an additional protein
- 7 Cherry tomatoes
- Optional: any seeds, nuts or breadcrumbs to add crunchy texture
- Flour 100mg
Instructions
Step 1:
For cauliflower: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet.
Step 2:
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
Step 3:
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
Step 4:
For zuccini: Wash and dry the zucchini and trim the ends off. Slice each zucchini into ½” medallions. Dredge zucchini in flour. Press down on them to make sure they are completely coated. Repeat with remaining slices.
Step 5:
Fry zuccini n a Pan. Preheat oil in a frying pan, drop the coated zucchini in. Cook on each side about 2 to 3 minutes or until the coating is crispy and golden brown on both sides.
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