About
When you’re looking for a delicious side dish, look no further than these roasted cauliflower steaks. To cut the cauliflower, break it into large floret sections and then slice the sections vertically so that they lay flat. This will help the cauliflower roast more quickly and evenly. Top the veggies with fresh chopped dill and a drizzle of tahini for even more flavor!
Ingredients
- 6 cup cauliflower
- 2 teaspoon lemon
- ½ teaspoon lemon zest
- 3 clove garlic
- 2 teaspoon spices dill weed dried
- 3 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Cut a small or medium head of cauliflower into florets, then slice the florets vertically so they lay flat.
- Whisk lemon zest, grated garlic, dill, lemon juice, olive oil and salt in a bowl.
- Toss the cauliflower with the herb mixture.
- Preheat the oven to 375 degrees Fahrenheit. Lay the cauliflower flat on a roasting pan in a single layer.
- Roast for 25 minutes, then carefully flip over and roast for another 20-25 minutes, or until the cauliflower is golden.
Nutrition Facts
- Servings: 6
- Calories: 89.9kcal (per serving)
- Fat: 7.1g (per serving)
- Carbs: 6.1g (per serving)
- Protein: 2.2g (per serving)
