Roasted Cauliflower Steaks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick slabs of roasted cauliflower with a crunchy exterior and tender center, topped with a bright arugula salad of nuts, raisins, and capers. A satisfying plant-based main with complex flavors and textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large cauliflowers
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- Arugula Pesto
- ¼ cup pine nuts
- ¼ cup hazelnuts (chopped)
- ¼ cup chopped fresh parsley
- ¼ cup golden raisins
- 1 teaspoon lemon zest
- 2 teaspoons capers
- 1 small fresno chili (chopped or ¼ teaspoon red pepper flakes)
- 2 teaspoons extra-virgin olive oil
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 241mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 923mg
- Calcium
- 131mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.