Smoky Cauliflower Steaks with Tomato Sauce and Micro Greens

Prep time: 25 mins
Cook time: 30 mins
Serving size: 4

large heads cauliflower (25 to 30 oz each)
3 Tbsp 
olive oil + additional 
for drizzling
2 tsp smoked paprika, divided
½ tsp 
ground black pepper
1/4 tsp 
sea salt + additional 
as needed
11/2-2 cups unsalted tomato sauce
1/2 cup micro greens, for garnish
2 Tbsp
 unsalted pine 
 nuts, toasted
1 tsp sesame seeds, toasted

Cooking Directions: Preheat oven to 425˚F. Line a large rimmed baking sheet with foil. Trim stems of cauliflower heads so that cauliflower sits flat upright. Cut each cauliflower vertically into two ¾-inch-thick steaks, making 4 steaks total. (Reserve remaining cauliflower for another use.) Arrange on prepared baking sheet.

In a small bowl, stir together oil, 1 tsp paprika, pepper and salt; brush half of mixture over cauliflower. Roast for 10 minutes. Turn and brush with remaining oil mixture; roast until tender and golden brown, about 25 minutes.

Meanwhile, in a small saucepan, combine tomato sauce, remaining 1 tsp smoked paprika and additional salt as needed; heat on low until warmed. Place 1 cauliflower steak on each plate and garnish with microgreens, pine nuts and sesame seeds. Drizzle each with additional oil.

Photo and original recipe courtesy of Ivy Manning.
See the full recipe here.