Cauliflower Steaks with Gremolata
- To toast the pepitas, preheat oven to 160°C (or 140°C fan forced). Place pepitas onto a baking sheet and toast in oven for aproximately 4 minutes. Remove from oven and set aside to cool.
- To cook cauliflower, preheat oven to 200ºC (or 180ºC fan forced). Line a large baking tray with baking paper. Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add 2 cauliflower slices to pan. Cook for 4-5 minutes or until golden. Transfer to prepared tray. Season. Repeat with a further tablespoon of the oil and remaining cauliflower slices. Bake cauliflower for 15-20 minutes or until tender. Season.
- Meanwhile to create the gremolata, combine pepitas, parsley, lemon rind, lemon juice, garlic and remaining oil in a bowl. Season.
- Transfer cauliflower steaks to a platter. Serve topped with gremolata and extra parsley leaves.
Tip: If the cauliflower steaks are served as a main course, accompany them with some steamed green beans and balsamic dressed salad leaves.
Note: Cauliflower is so versatile and good for you. Enjoy it raw, roasted, grilled, deep-fried or even pickled. It’s an excellent source of vitamin C, dietary fibre, folate and is low in carbohydrates. Approximately 100g of cauliflower only has 100kJ! So what are you waiting for – pick some up today!