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Cauliflower "Steaks"


1 Serving
Done in 10 minutes


Cauliflower ( 2 Slices)
Tomatoes ( 1, Medium)
Cucumber (about 5-10cm, cut in cubes)
Black Olives (3, chopped)
Herbs (Basil, Parsley, Pepper...)
Tomato Paste (about 1-2cm)
optional: lemon juice

Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from it’s thickest part, a good half inch or a more keeping everything intact resembling a little tree.

I decided to roast my “steaks” so I drizzled each side with olive oil, salt, pepper (and a sprinkling of romano or parmesan cheese!)

Bake in a 400F oven until tender and golden on each side gently flipping each “steak” over with a spatula.

Don’t worry about the stem and core being attached you’re going to eat it all!

The end result gives you the perfect surface for a topping of your choice, think about it for a minute, the possibilities are endless!

I might even stick a fried egg on top for some “steak” and eggs next time!

The topping I made had quartered grape tomatoes, sliced green and kalamata olives, finely diced red onion, fresh basil, parsley, cucuber and a little tomato paste (optional: lemon juice).If I had a jar of artichokes I would have chopped a few in there and maybe even a couple sun dried tomatoes.

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