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Cauliflower Steaks with Hazelnuts and Capers

Cauliflower Steaks with Hazelnuts and Capers

Cauiflower Steaks with Hazelnuts and Capers

Serves 4

Prep Time: 5 minutes

Total Time: 25 minutes

Ingredients:

1 head Cauliflower, cut into 1/2-inch thick steaks through the stem

4 tablespoons olive oil, divided, plus more for drizzling

1 cup hazelnuts, roughly chopped

3 tablespoons capers, drained

2 tablespoons chopped parsley

1 lemon, zest and juice

Kosher salt

Ground black pepper

pinch Flaky sea salt (optional)

pinch chili flakes (optional)

Directions:

Preheat oven to 500 degrees F. Place cauliflower in a single layer on a baking sheet and coat with 2 tablespoons olive oil, salt and pepper.

Roast cauliflower until golden and tender, about 10-12 minutes per side. Test doneness with the tip of a sharp knife through the thickest part of the stem, it should easily pierce through.

In a small saute pan, heat 2 tablespoons olive oil over medium heat. Toast hazelnuts, stirring often, until golden, about 3-5 minutes. Remove from pan and season with a pinch of kosher salt.

Remove cauliflower from oven and place on a platter. Top with toasted hazelnuts, capers, parsley, lemon zest, lemon juice, a drizzle of olive oil, pinch flaky sea salt (or regular Kosher salt) and pinch chili flakes.

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