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Roasted Cauliflower

I created this recipe a few years ago when we had vegan guests for Thanksgiving. It's quickly become a year-round favorite for meatless Mondays. Enjoy!

With the classic Scarborough seasonings of parsley, sage, rosemary, and thyme, these hearty, caramelized cauliflower "steaks" satisfy vegans and meat-lovers alike.


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INGREDIENTS 🖨

  • 2 cauliflower heads, cleaned of leaves, leave stem intact

  • 1 tsp each of parsley, sage, rosemary, and thyme to make the Scarborough seasoning blend

  • 3 tbsp olive oil

  • 1 tsp salt



 

PREPARATION

PREHEAT oven to 375ºf

GRIND together parsley, sage, rosemary and thyme to make the Scarborough seasoning

SLICE cauliflower into 1" thick "steaks"

GREASE a baking sheet and arrange steaks flat side down. (Note: the florets from the ends of each head can be sliced lengthwise and added to the baking sheet)

DRIZZLE the olive oil over the cauliflower

DUST cauliflower with ground spices and SPRINKLE with 1/2 tsp of salt

BAKE for 30 minutes

TURN over, DUST backside cauliflower with ground spices and remaining 1/2 tsp of salt

BAKE an additional 20 minutes or until golden and caramelized

SERVE as a main for your vegan guests, or a side dish for the carnivores :)

 

NUTRITIONAL INFORMATION

serving size = 1 steak (204g),

calories 109 | fat 7.3g | protein 3.8g | carbs 9.7 | sugars 3.7g | fiber 3.9g | cholesterol 0mg


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