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Cheesy Cauliflower Steaks With Roasted Lemon Romaine and Tomatoes

Cheesy Cauliflower Steaks With Roasted Lemon Romaine and Tomatoes
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Prep Time: 25 min Serves: 2
Cooking Time: 15 min Yield: 4 cauliflower steaks
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It may be hard for those who are meat-obsessed to believe, but a vegetable-only dinner really can be satisfying. Just season, sear, roast and serve.



1. Preheat oven to 400°F.
2. Cut cauliflower into four 1-inch “steaks,” then lightly brush olive oil on flat surface of each steak. Season all sides with salt and pepper.
3. Heat cast-iron skillet on stove, then when hot, lightly coat with cooking spray and gently lay 2 steaks in it. Sear for 3 minutes over high heat, then gently turn over and sear other side another 3 minutes. Remove, reserve to sheet pan and repeat with remaining steaks.
4. Drizzle 1 tablespoon lemon juice over each steak, then scatter 1 tablespoon grated parmesan over each.
5. Halve tomato, brush open side with olive oil and season with salt and pepper.
6. Sear for 3 minutes in skillet over high heat, then remove to sheet pan.
7. Cut off end of romaine lettuce bunch, then rinse. Lay largest leaf on sheet pan, brush with olive oil, drizzle with lemon juice and season with salt and pepper.
8. Layer second biggest remaining leaf over first. Brush with olive oil, drizzle with lemon juice and season. Repeat process until entire bunch has been piled.
9. Place sheet pan in oven for 15 minutes. Once removed, divide in equal portions, scatter 1 teaspoon capers over steaks, season with salt and pepper and serve.

PC: Arthur Bovino


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