New Taste Journal
Whole Grain · Whole Food · Big Flavors
w/ tomaot-pesto salsa
1 Head Cauliflower
2 teaspoons Olive Oil
or other pesto
2 TBS. Lemon Juice
1 TBS. Olive Oil
1 Pinch Salt and Pepper
Heat oven to 400°
Rinse, dry and trim the cauliflower.
Slice off the bottom of the core, leaving it flush with the cauliflower head.
Use a sharp knife to slice the cauliflower into half inch thick steaks.
Brush a little oil onto one side of the steak.
Sprinkle with salt and pepper.
Place cauliflower, oiled side down, onto a sheet pan.
Repeat with all of the cauliflower steaks.
You may end up with 4,5, or 6 steaks.
Place sheet pan into the oven and roast for twenty minutes.
Save the cauliflower pieces that could not be used in the recipe.
You can use them in the next day or two in a different recipe like these
You can use any kind of tomato, I found this nice heirloom one.
Measure pesto and squeeze lemon juice.
Dice the tomato.
Place diced tomato and any tomato juice into the bowl with the pesto.
Add oil, lemon juice and a pinch of salt and pepper.
Mix salsa together.
Remove cauliflower from the oven.
Use a spatula to remove the cauliflower from the sheet pan.
Use your hand to flip the steak over and place onto a serving plate with the cooked / browned side up.
Cover with salsa and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.