Italian Melt Roasted Cauliflower Steaks
Great for lunch or dinner these Low Carb Italian Melt Roasted Cauliflower Steaks are perfect for warmer weather and also entertaining with friends.
Servings 4
Calories 322kcal
Ingredients
- 12 ounces cauliflower or 1 medium head, cut into 4 steaks
- 1/4 cup extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove minced garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 pieces roasted red peppers
- 4 slices prosciutto (or salami or pepperoni)
- 8 green olives pitted and chopped
- 2 pieces pepperoncini chopped
- 2 tbsp fresh basil leaves chopped
- 8 slices provolone cheese
- 3/4 cup fresh arugula loosely packed
Instructions
- Preheat the oven to 425F / 220C / 200 fan and line baking tray with greaseproof paper.
- Mix the olive oil, red wine vinegar, dijon, garlic, salt and pepper together in a small bowl to make the vinaigrette.
- Remove the leaves from the cauliflower and cut into 1/2 inch thick slices (or 1 - 1.5 cm thick slices.) Make sure you keep the base on the cauliflower so the slices don’t fall apart. Place the cauliflower steaks on a greaseproof lined baking tray and brush both sides with dressing. Par bake for 25 minutes, turn over after 15 minutes.
- Add a slice of red pepper, meat, olives, pepperoncini, basil and two cheese slices per cauliflower steak and place back in the oven for 10 minutes until the cheese melts. Option to finish under the broiler if you prefer. Top with arugula, a drizzle of olive oil and cracked black pepper.
Notes
Net Carbs 4g
Nutrition
Serving: 1cauliflower steak | Calories: 322kcal | Carbohydrates: 6g | Protein: 13g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 703mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 42mg | Calcium: 315mg | Iron: 1mg