These cauliflower steaks with sun-dried tomato cream sauce are easy to make.
Each head of cauliflower yields about two steaks.
Serve this vegetarian dinner with a piece of crusty whole-grain bread to sop up the leftover sauce.
Photo:Photographer: Rachel Marek, Food Stylist: Annie Probst
Line a large rimmed baking sheet with parchment paper.
Remove and discard any cauliflower leaves; leave the stem intact.
Place the cauliflower heads, stem-side down, on a cutting board; slice into 3/4-inch-thick slices.
Photographer: Rachel Marek, Food Stylist: Annie Probst
(Some florets will come off as you slice; reserve for another use.)
Sprinkle with 1/4 teaspoon each salt and pepper.
Roast, turning halfway through, until the cauliflower is tender, about 25 minutes.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Meanwhile, heat the remaining 1 tablespoon sun-dried tomato oil in a medium skillet over medium heat.
Add onion and garlic; cook, stirring, until softened, 2 to 3 minutes.
Stir in sun-dried tomatoes.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Increase heat to medium-high and add wine.
Cook, stirring, until the liquid has reduced by half, about 2 minutes.
Reduce heat to medium.
Photographer: Rachel Marek, Food Stylist: Annie Probst
Drizzle the sauce over the roasted cauliflower.
Sprinkle with basil (or parsley), if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
