Cauliflower Steaks with Gremolata and Green Olives
You can't go wrong with thick-cut cauliflower steaks drenched in an Italian gremolata, topped with salty olives and sweet peppers. Better yet, serve these guys over spaghetti with some marinara sauce for a light and refreshing meal!
Ingredients
- 2 Heads Cauliflower
- 2 tablespoon Avocado Oil Or, Olive Oil
- ½ Cup Green Olives Sliced
- 1 Anaheim Pepper Sliced, Optional
Gremolata
- 1 Bunch Flat-Leaf Parsley Mostly leaves, some stems ok
- 3-4 Green Onion Stalks White parts removed
- 3 Garlic Cloves
- ¼ Cup Olive Oil
- 1 Lemon, Zested
- 1 tablespoon Lemon Juice
- ¼-½ teaspoon Red Pepper Flakes Optional
- Salt and Pepper to Taste
Instructions
- Preheat oven to 400°F
- Remove outer leaves from cauliflower. Carefully cut cauliflower into 1 inch steaks. With 2 heads of cauliflower you should easily get 4 steaks (reserve extra cauliflower for another use)
- Heat avocado oil in a large cast-iron skillet over high heat. Once hot, add cauliflower steak and sear each side for about 3-5 minutes
- Sprinkle with salt and pepper and transfer to oven. Bake until tender, about 10-15 minutes
- While cauliflower is baking, make the gremolata by finely chopping the parsley leaves and green onion. Mince or press the garlic. Combine everything with the lemon juice, zest, red pepper flakes, and olive oil. Add salt and pepper to taste.
- Top cauliflower steaks with gremolata, green olives, and peppers. For more of a meal, serve over spaghetti with marinara sauce!
Nutrition
Calories: 290kcalCarbohydrates: 18gProtein: 6gFat: 24gSaturated Fat: 3gSodium: 400mgPotassium: 893mgFiber: 7gSugar: 6gVitamin A: 214IUVitamin C: 146mgCalcium: 83mgIron: 1mg
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