How to make it

  • Place the rack in the lower third of the oven, and preheat the oven to 400°. Working from the top of the cauliflower head vertically to the core, carefully cut three 3/4-inch "steaks" from the center. The edges and some florets will break loose - chop these finely and reserve 1 cup. Place the cauliflower steaks on a greased rimmed baking sheet, and brush both sides with 2 tablespoons of the olive oil. Season with salt and pepper on both sides. Roast until tender throughout and golden brown, 25-30 minutes, flipping once carefully about halfway through cooking.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a pan over medium-high heat. Add the garlic and reserved chopped cauliflower, and cook, stirring, until softened, about 8 minutes. Add the olives and currants, and cook about 3-4 minutes more. Add the lemon juice and red pepper flakes, and season to taste with salt and pepper. Remove from the heat and stir in breadcrumbs, reserving 1-2 tablespoons of the crumbs to finish.
  • Remove the cauliflower steaks from the oven, and top with the olive mixture. Sprinkle the reserved breadcrumbs and the cheese over the top. Serve warm.
  • Per serving:
  • 426 calories, 13 g protein, 40 g carbohydrates, 26 g fat (5 g saturated), 6 mg cholesterol, 758 mg sodium, 8 g fiber.

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