Minutes Prep time: 15
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
PAM® Olive Oil Cooking Spray Pump
2 large heads fresh cauliflower (1 head = about 2-1/2 pounds)
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/2 cup refrigerated basil pesto
2 tablespoons Hunt's® Tomato Paste
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 139 mg | 14% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 20 g | 31% |
| Iron | 3 mg | 14% |
| Calories | 276 kcal | 14% |
| Sodium | 679 mg | 28% |
| Protein | 9 g | 18% |
| Saturated Fat | 3 g | 17% |
| Sugars | 9 g | 1% |
| Vitamin C | 121 mg | 200% |
Preheat oven to 425°F. Spray large shallow baking pan with cooking spray; set aside. Remove leaves and trim stem end of 1 cauliflower, leaving core intact. Place core-side down on cutting board; cut in half lengthwise down center. Cut a 1-inch thick steak from each half, reserving loose cauliflower florets for another use. Place steaks on baking pan. Repeat with remaining cauliflower.
Heat large skillet over medium-high heat. Spray cauliflower steaks with cooking spray and sprinkle with garlic salt and pepper. Place 2 steaks in skillet; cook 2 to 3 minutes on each side or until browned on edges. Remove from skillet; return to baking pan. Repeat with remaining steaks.
Bake 15 minutes. Turn steaks over; sprinkle evenly with cheese. Bake 15 minutes more or until tender. Meanwhile, stir together undrained tomatoes, pesto and paste in medium microwave-safe bowl. Cover; microwave on HIGH 3 minutes or until mixture is hot, stirring once halfway. Serve tomato mixture over steaks.
Use reserved cauliflower florets in other ReadySetEat recipes such as Spicy Roasted Sriracha Cauliflower, Cauliflower and Tomato Salad or Antipasto Pasta Salad.
Cauliflower Steaks with Tomato Pesto Sauce
