Cauliflower Steak with Warm Tomatoes (Vegetarian, Gluten, Grain Free & Low Carb)
This dish is great to serve both as a side dish, starter or main course.
Servings 2 plates
Ingredients
- 1 medium Cauliflower head
- 12-14 Cherry tomatoes (I used mixed tomatoes) Cut in half or quarters
- 2-3 tbsp Gruyere (or any other flavorful cheese that you like or have at home) grated
- Olive oil
- Sea salt
- Fresh parsley roughly chopped
Instructions
- Preheat the oven to 200 degrees Celsius.
- Wash the cauliflower head and remove the outer leaves. Slice the head into 1/2-1 cm thick slices (usually makes 2-3 slices). The outer florets will fall off, but you can use them for any other purpose or just bake them along with the cauliflower steaks.
- Place the cauliflower steaks (and florets) on a parchment covered baking sheet. Brush with olive oil and sprinkle with sea salt. Bake in the oven for about 15 minutes, until it starts to get soft and golden brown.
- Take the baking sheet out of the oven and turn the steaks. Brush with some olive oil and bake for another 10-15 minutes, until soft and golden brown.
- When about five minutes remain for the cauliflower steaks are done preheat a nonstick pan over medium heat, with some olive oil if prefered (I did not use it).
- Add the cherry tomatoes and fry quickly until they start to get golden brown and a bit tender. Don't fry for too long so that they get all mushy and soggy.
- Place the cauliflower steaks on one or two plates, top with cherry tomatoes, grated cheese and chopped parsley.