Roasted Cauliflower Steaks with Tapenade
These cauliflower steaks are tender and caramelized and so satisfying - dolloped with an irresistible salty-savory olive tapenade.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 People
- 1 large head cauliflower trimmed and cut from top to bottom into probably 4 1-inch slices or “steaks”
- 3 tablespoons olive oil
- Kosher salt to taste
- ½ cup Green Olive Tapenade
Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment paper, or spray it with nonstick spray.
Brush both sides of each cauliflower steak with the olive oil, and place them on the prepared baking sheet. Lightly salt the steaks. Toss the extra florets with some olive oil, sprinkle them with salt, and distribute them alongside the steaks. Roast for about 25 minutes, until the steaks are just tender, and browned in spots.
Serve hot or warm with the Green Olive Tapenade
Calories: 128.76kcal | Carbohydrates: 7.14g | Protein: 2.76g | Fat: 10.9g | Saturated Fat: 1.54g | Sodium: 43.34mg | Potassium: 429.81mg | Fiber: 2.88g | Sugar: 2.75g | Vitamin C: 69.29mg | Calcium: 31.63mg | Iron: 0.67mg