Cauliflower Steak with Olive & Tomato Tapenade
Nutritional Information
35 mins
2 servings
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8g Carbs
3g Sugar
Thick cauliflower 'steaks' roasted until golden and topped with a bright tapenade of chopped olives, cherry tomatoes, and parsley — whole-food, low-carb and flavorful.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 1 half-head cauliflower (cut into 2 steaks)
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 cup cherry tomatoes, quartered
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon extra virgin olive oil
- 1 clove garlic, minced
Instructions
1
Preheat oven to 425°F (220°C). Brush cauliflower steaks lightly with 1/2 tsp olive oil and roast on a baking sheet 20–25 minutes, turning once, until golden and tender.
2
Meanwhile, combine chopped olives, tomatoes, parsley and garlic in a bowl. Spoon tapenade over warm cauliflower steaks and serve.
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