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Pan Roasted Cauliflower Steaks
Recipes
Pan Roasted Cauliflower Steaks
4 servings
25 minutes total

Ingredients

  • ½ cup diced pancetta
  • 1 lemon, for juice
  • ¼ cup golden raisins
  • ¼ cup capers, drained and rinsed
  • 2 tablespoons water
  • 1 head cauliflower (about 2 lb)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons Tuscan herb butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Place pancetta in large, nonstick pan on medium; cook 5–6 minutes, stirring occasionally, or until crisp. Set aside on paper towels to drain. Squeeze lemon for juice (2 tablespoons); combine with raisins, capers, and water. Set aside.
    2. Remove leaves and trim cauliflower stalk. Slice cauliflower through center, into 2 or 3 steaks, keeping as much intact as possible. Place oil and butter in pan with pancetta drippings on medium heat; add cauliflower steaks (and any loose florets). Cook covered, 3–4 minutes, on each side, or until brown and tender.
    3. Uncover pan and add raisins mixture, salt, pepper, and reserved pancetta. Simmer 2–3 minutes, or until raisins are plump. Serve steaks topped with sauce.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 45mg, Sodium 910mg, Total Carb 18g, Fiber 6g, Total Sugar 12g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 4%, Iron 8%, Potassium 0%