Ingredients

The following ingredients have 4 Servings
  • 4 (1-inch thick) cauliflower slices (, from 1 large head)
  • 4 Tbs. olive oil (, divided)
  • 3/4 tsp. kosher salt (, divided)
  • 1/4 tsp. crushed rosemary
  • 1 cup chopped tomatoes
  • 2 Tbs. chopped red onion
  • 1 clove garlic (, minced)
  • 1 tsp. Balsamic vinegar

Instruction

  • Preheat oven to 425F.
  • Brush both sides of cauliflower slices with 3 Tbs. olive oil and sprinkle with 1/2 tsp. kosher salt and crushed rosemary.
  • Heat large non-stick skillet over medium-high heat and cook cauliflower, in batches, until lightly browned, turning once, about 4 minutes. Transfer cauliflower to baking sheet with low sides and cook in oven 25 minutes or until tender.
  • Meanwhile, in same skillet, heat remaining 1 Tbs. olive oil and cook tomatoes, red onion, garlic and remaining 1/4 tsp. kosher salt until just tender, 2 minutes. Stir in balsamic vinegar and cook until heated through, 1 minute.
  • Arrange cauliflower “steaks” on serving dish and top with tomato mixture.