Roasted Cauliflower Steaks
Slicing a head of cauliflower into large "steaks" is a elegant way of serving this tasty cruciferous vegetable. Season and roast until tender, then serve with a flavorful garbanzo bean puree.
1 large head cauliflower
1/2 teaspoon ground turmeric
ground pepper, to taste
1/2 cup no-salt-added or low sodium vegetable broth or more as needed
1 large shallot, chopped
1/4 cup raisins
1/2 cup cooked garbanzo beans
1/4 cup chopped parsley
Preheat oven to 350 degrees F.
Cut cauliflower vertically into 1/2-inch thick steaks. You should end up with 2-3 steaks and some extra pieces. Rinse lightly with water and season on both sides with turmeric, no-salt seasoning and pepper. Place steaks and small pieces on a lightly-oiled baking dish, cover with foil and bake for 25-30 minutes or until lightly browned and tender, turning after 15 minutes. Remove small pieces of cauliflower and return steaks to the oven with the heat turned off to keep warm.
Meanwhile, in a saute pan, saute pine nuts or walnuts until lightly toasted. Remove from pan and set aside. Add shallots to the pan along with 2 tablespoons of vegetable broth and saute for 2-3 minutes or until starting to become translucent. Add raisins and cook until raisins become plump, adding broth as needed to keep them moist.
In a high-powered blender, blend the small cauliflower pieces, 1/2 of the pine nuts or walnuts, 1/2 of the raisin mixture, the garbanzo beans, 1/2 of the parsley and enough broth to provide a smooth puree.
Transfer puree to a serving platter, place cauliflower steaks on top of puree and garnish with the remaining nuts, raisin mixture and parsley.
Calories 361; Protein 15 g; Carbohydrates 53 g; Sugars 22 g; Total Fat 14.1 g; Saturated Fat 1.2 g; Cholesterol 0 mg; Sodium 173 mg; Fiber 13.7 g; Beta-Carotene 389 ug; Vitamin C 215 mg; Calcium 151 mg; Iron 5.3 mg; Folate 337 ug; Magnesium 141 mg; Potassium 1702 mg; Zinc 3.1 mg; Selenium 4.5 ug