Name: Roasted Cauliflower Steaks with Hazelnut Gremolata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large heads of cauliflower; 3 Tbsp olive oil; Salt and pepper (to taste); 1/2 cup hazelnuts (toasted and roughly chopped); Zest of 1 lemon; 2 cloves garlic (minced); 1/4 cup fresh parsley (finely chopped); 2 Tbsp olive oil; Salt (to taste)

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Roasted Cauliflower Steaks with Hazelnut Gremolata

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Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 280 kcal

Ingredients

2 large heads of cauliflower
3 Tbsp olive oil
Salt and pepper to taste

For the Hazelnut Gremolata:

1/2 cup hazelnuts toasted and roughly chopped
Zest of 1 lemon
2 cloves garlic minced
1/4 cup fresh parsley finely chopped
2 Tbsp olive oil
Salt to taste

Instructions

Preheat your oven to 425°F. Line a baking sheet with parchment paper. Remove the leaves from the cauliflower and trim the stem, ensuring the head sits flat. Slice the cauliflower vertically into 1-inch-thick steaks. Depending on the size, you should get about 2-3 steaks per head.
Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides of each steak with olive oil and season with salt and pepper. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and golden brown, flipping halfway through cooking.
While the cauliflower is roasting, prepare the gremolata. In a small bowl, mix together the chopped hazelnuts, lemon zest, garlic, parsley, olive oil, and salt.
Once the cauliflower steaks are done, plate them and generously top with the hazelnut gremolata.

Tip:

To ensure the caulifl ower steaks hold together, try to keep the stem intact when slicing. This dish can be served as a main course for a vegetarian meal or as a side dish to complement meat or fish.