Cauliflower Steak & Lemon Butter Sauce

 

This Cauliflower Steak with a lemon butter sauce is simply delicious! It was easy to make and very satisfying. I used pomegranate seeds and wow, what a pop of colour! A delicious dish for a fall night! Pair it up with a glass of wine and enjoy!

Cauliflower Steak with a Lemon Butter Sauce Cauliflower Steak

3 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried parsley 1 head cauliflower, cut into 1/2-inch slices Salt and freshly ground black pepper, to taste 1/4 cup freshly grated Parmesan Directions: Preheat Oven to 400 degrees. Oil a baking sheet with cooking spray. In a small bowl, mix together the olive oil, garlic, oregano, thyme, rosemary, parsley Place cauliflower steaks in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste. Bake in the oven for 30 minutes, turning half way through. The cauliflower should be nice and golden brown. Remove from the oven, sprinkle with parmesan cheese. Lemon Butter Sauce

1/4 cup of dry white wine 2 tbsp. Apple Cider Vinegar 1 small Shallot, minced Salt and white pepper 1 tbsp. Cream Juice of 1 lemon 1/4 cup butter, cold and cut into 5 cubes Fresh dill Fresh chopped Green Onion Fresh Pomegranate Seeds Directions: In a small saucepan over medium heat add the following: 1/4 cup of dry white wine 2 tbsp. Apple Cider Vinegar 1 small Shallot, minced Let the mixture reduce to three-quarters. Add in the cream and whisk well. Remove from the heat and add in 1 cube of butter at a time, whisking continuously. Add a new cube of butter just before the other cube is melted. Continue this procedure until all of the butter is melted. Add in the lemon juice, salt, white pepper. You can add a bit more cream or vegetable stock now to loosen the sauce if you find it too thick. Add in the fresh dill To Serve: Place a small amount of the lemon butter sauce on the bottom of a shallow bowl. Place the cauliflower over the sauce. Pour a little more sauce over the cauliflower. Garnish with a little more fresh dill, green onion and pomegranate seeds for colour.