Cauliflower Steaks
Serves 4-6 • Total Time: 50 minutes • FODMAP rating: high
Cauliflower is a powerful cruciferous vegetable that contains antioxidants and phytonutrients that help to protect your body against cancer. These steaks will make a wonderful side dish to your dinners or lunches.
Ingredients
1 large or 2 medium heads of cauliflower
1 teaspoon of salt
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Instructions
Preheat oven to 425℉. Line a large rimmed baking sheet with foil or parchment paper.
Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart - just roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swap: Use an appropriate substitute for garlic and onion such as garlic infused olive oil (see introduction to meal guide); keep cauliflower servings to under ¾ cup and increase as tolerated
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