Eosinophilic Esophagitis Friendly Cauliflower Steaks with Herb Sauce
Total time45 min
Prep time15 min
Cook time30 min
4.6(26)
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Learn more →Ingredients
4 servings
For the cauliflower steaks
- 2 large heads cauliflower
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the herb sauce
- 1 cup fresh flat-leaf parsley leaves, packed
- ½ cup fresh basil leaves, packed
- 2 tbsp fresh chives, roughly chopped
- ⅓ cup olive oil
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp red pepper flakes (optional)
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large oven-safe skillet or cast iron skillet over medium-high heat.
- 2
Stand each cauliflower head upright on a cutting board and slice two 1-inch-thick steaks from the center of each head, cutting straight through the core so the florets stay attached. Reserve any loose florets for another use. You should have 4 steaks total.
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