CAU­LI­FLOWER STEAKS

Cooking Light - - Dinner Tonight 1 Ingredient, 3 Sides -

1. Cut 1 (2-lb.) head caulif lower into 4 (11/2-inchthick) slices; place on a rimmed bak­ing sheet. Add 1/3 cup un­salted chicken stock, 1 Tbsp. chopped fresh sage, 4 thyme sprigs, 4 crushed gar­lic cloves, 1/2 tsp. ground fen­nel seeds, and 1 bay leaf. Cover tightly with foil. Bake at 425°F 15 min­utes. Re­move and dis­card foil. Brush cau­li­flower with 1 Tbsp. olive oil. Bake un­til browned, about 10 min­utes. Care­fully flip; brush with 1 Tbsp. olive oil. Bake un­til browned, about 10 min­utes. Place cau­li­flower on a plat­ter; sprin­kle with 1/2 tsp.

kosher salt and 1/4 tsp.

crushed red pep­per.

SERVES 4 (serv­ing size: 1 steak) Calo­ries 131; Fat 8g (sat 1g, un­sat 7g); Pro­tein 5g; Carb 13g; Fiber 5g; Sug­ars 4g (added sug­ars 0g); Sodium 315mg; Calc 7% DV; Potas­sium 15% DV

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