If you love roasted cauliflower, you will go crazy for this recipe, a nice variation that keeps the crunchy, roasted bits on the outside, but provides a bit of a textural contrast in its smooth center. I found this recipe in the book “You Can Trust a Skinny Chef”, by Allison Fishman. Nice cookbook, by the way, full of little tips to reduce the calories of recipes without compromising flavor. Plus, she’s got a great sense of humor, I love that in a cookbook author. Actually, I love that in anyone!
(adapted from Allison Fishman)
1 head of cauliflower
2 Tbs olive oil
1 tsp fresh lemon juice
salt and pepper to taste
Heat the oven to 425 F.
Remove the tough outer leaves of the cauliflower. Cut the base so that it can stand up without moving around. With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2 inch thick. Lay them without touching on a baking sheet covered with aluminum foil or parchment paper.
In a small bowl, whisk the olive oil and lemon juice. Brush each side of the cauliflower slices with a very thin coating of the mixture. Season with salt, pepper, and smoked paprika (or use other spices you like).
Place the baking sheet in the oven and roast for 15 to 20 minutes. Turn the slices around, and roast for 10 more minutes, or until the edges start to brown.
to print the recipe, click here
Comments: One head of cauliflower will be enough for two. If I am not sitting at your dinner table, you might even have a couple of slices leftover. But, if I happen to be your guest, forget it! I love the stuff…
You can vary the dry spices sprinkled on top, cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander… just use whatever matches the rest of your meal, and appeals to your taste buds.
ONE YEAR AGO: Stir-Fried Chicken with Creamed Corn
TWO YEARS AGO: Puff Pastry for the Party