Cauliflower Steaks With Two-Tomato Caper Topping
1 large head cauliflower, leaves removed
3 tbsp Longo’s Roasted Garlic and Shallot Grilling Oil, divided
1/2 tsp each salt and pepper
10 Longo’s Grape Tomatoes, quartered
1/2 cup Longo’s Julienne Sundried Tomatoes, chopped
3 tbsp Longo’s Capers, drained
3 large cloves garlic, minced
5 tbsp Longo’s Extra Virgin Olive Oil
3 tbsp chopped fresh Longo’s Basil
- •Cut off bottom stem end of cauliflower to create a flat base. Resting the cauliflower on the stem, use a large, sharp knife to trim away sides, then cut remaining head into 4 “steaks.” Reserve the sides for another use.
- •Brush half of the grilling oil over one side of steaks. Sprinkle with salt and pepper. Grill on preheated grill over medium-high heat for 10 minutes. Using a large spatula, gently turn steaks over. Brush with remaining grilling oil. Grill for 8 to 12 minutes until softened throughout.
- •Stir together grape and sundried tomatoes, capers, garlic, oil and basil. Top steaks with the tomato caper topping to serve.
- Protein 4g
- Fibre 4g
- Fat 30g
- Sugar 5g
- Carbs 13g
- Sodium 740mg