Ingredients

The following ingredients have 3 Servings
  • 1 head cauliflower
  • 8 oz can mushrooms
  • handful of parsley
  • 1/4 cup pine nuts
  • 1/4 cup shredded parmesan cheese
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon to 1/2 black pepper
  • pinch of red pepper flakes
  • salt & pepper

Instruction

  • Preheat the oven to 425
  • Wash the cauliflower, before removing any leaves, stand it on end and slice off the round end, set aside. Slice the first "steak" about 1 1/2 inches thick, continue slicing - each head of cauliflower will make about 3 steaks. After slicing, remove the green leaves and a portion of the tough core - you have to be careful not to remove too much as the florets are attached to the core. Click here for additional instructions
  • Brush steaks with olive oil, season with salt & pepper and place on a grill pan in the oven. Turn after 10 minutes or when golden brown.
  • While the cauliflower is roasting, quarter & slice the mushrooms. Heat a skillet over medium heat on the stove, when hot add the butter & mushrooms. Season with garlic salt, black & red pepper. Stir occasionally. When the cauliflower is nearly done, add the pine nuts to the pan and sauté.
  • Mince the parsley & shred parmesan, place in a small bowl.
  • Remove the cauliflower steaks from the oven. Place on plates.
  • Place the mushroom & pine nuts in the bowl with the parsley & cheese, squeeze 1/2 a lemon into the mixture. Mix well. Top each steak with the mushroom gremolata & serve