Prep time: 25 mins
Cook time: 30 mins
Serving size: 4
2 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.