Categories: Sides

Ingredients

• Head of cauliflower
• 1 tsp ground cumin
• 1 tbsp. canola oil
• 1/4 tsp salt
• 2 tbsp. canola oil
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped parsley
• 3 tbsp. red wine vinegar
• 1 small crushed garlic clove
• 1 jalapeno, seeded, finely chopped
• 2 tbsp. canola oil
• 1/8 tsp salt

Directions

1. Cut 2 slices from center of cauliflower (each about 1 inch thick).

2. Combine ground cumin and canola oil. Brush on cauliflower slices; sprinkle with salt.

3. In a 12-inch oven-safe skillet, heat canola oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425 degree oven. Roast 15 to 20 minutes or until stem is tender.

4. Meanwhile, stir together herb sauce: cilantro, parsley, red wine vinegar, garlic, jalapeno, oil and salt.

5. Serve “steaks” with herb sauce.

Email to a friend | Print this recipe | Back