Cauliflower Steaks with Grapes
Prep time: 10 minutes Cook time: 30 minutes Servings: 4
1 large head cauliflower, leaves
trimmed off 3 tablespoons extra-virgin olive
oil, divided 2 teaspoons finely chopped rosemary 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black
pepper, divided 1 cup halved California grapes 1/4 cup chopped Castelvetrano olives 2 tablespoons chopped Italian parsley 2 tablespoons chopped, toasted pistachios Heat oven to 450 F.
Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
Nutritional information per serving:
210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.