This recipe is great both as a side and a main, depending on how big your cauliflower is. I love the combination of garlic and parsley, it’s a match made in heaven. They are also both super nutritious and great when it comes to fight of bacteria and viruses. If you are making this recipe, remember to double the marinade if you are making it for 4 as the recipe is for 2 persons.
Garlic and Parsley Cauliflower Steaks
about 30 min
- 1 head cauliflower (a small serves 2 and a large 4)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon granulated garlic
- The leaves from 1/2 bunch parsley, about a big handful
- Salt and freshly ground pepper
- 1 small garlic clove
Make it like this;
- Preheat the oven to 450°F (230°C).
- Cut off the cauliflower stems, then place the head cut-side down and slice into 1/2-inch-thick steaks.
- Arrange on a baking tray, I used the grill on top just because I think it looked like it would be crispier.. 😛
- Finely chop the parsley and the garlic clove.
- Add to a deep plate and mix with salt, pepper. garlic powder and olive oil.
- Brush the cauliflowers with the garlic parsley mix to coat.
- Transfer to the oven and bake until golden brown, 20 to 25 minutes.
- Transfer the roasted cauliflower to a serving platter. I served mine with sweet potato pasta in red pesto and a salad.
