Straightforward Roasted Cauliflower Steaks with Puttanesca Sauce (Vegan & Gluten-Free)
Searching for a flavorful, wholesome dinner that’s each plant-based and gluten-free? These roasted cauliflower steaks with traditional Italian puttanesca sauce are a straightforward, satisfying, and surprisingly yummy meal—even meat lovers shall be impressed! Cauliflower is oven-roasted till golden and tender, then smothered in a fast tomato sauce made with capers, olives, garlic, basil, and chili flakes. This recipe is ideal for busy weeknights, meal prep, or a sublime veggie-forward dinner. Plus, it’s naturally vegan, low-carb, and loaded with Mediterranean taste. In any case, who wants “steak” when you’ll be able to feast on a steak of savory, golden roasted cauliflower? Cauliflower is all the fashion, and I simply love this preparation type. Merely slice a big head of cauliflower into vertical slabs or “steaks,” drizzle with olive oil and vinegar, sprinkle with seasoning salt, roast within the oven, and prime with a easy, wealthy puttanesca sauce. These cauliflower steaks with puttanesca sauce are lovely, scrumptious, and based mostly on just some straightforward elements.
What’s Puttanesca Sauce?
Puttanesca sauce is a sturdy Italian tomato-based sauce historically made with garlic, olives, capers, and chili flakes, identified for its daring and salty taste. Originating in Naples within the mid-Twentieth century, the title “puttanesca” has colourful roots, with legends suggesting it was a fast, flavorful dish made by girls who wanted a quick meal between prospects.
Step-By-Step Information:
Description
Oven-roasted cauliflower steaks topped with daring, zesty puttanesca sauce—a straightforward, wholesome vegan & gluten-free recipe excellent for weeknight dinners!
Cauliflower Steaks:
Puttanesca Sauce:
- 1 cup marinara sauce
- 1 teaspoon further virgin olive oil
- 1 tablespoon capers, rinsed, drained
- 1 tablespoon chopped olives
- Pinch garlic powder
- Pinch purple chili flakes
- ½ teaspoon dried basil (or 1 teaspoon chopped recent basil)
- Preheat oven to 400 F.
- To make cauliflower steaks: Trim cauliflower leaves and stem and place the entire head on a reducing board. With a pointy knife, slice vertically into the cauliflower to create skinny (about ¼-inch thick) “steaks.” Some crumbling of cauliflower will happen, so reserve the crumbled cauliflower (don’t toss it, it’s good roasted too!). Place cauliflower steaks and crumbled cauliflower onto a baking sheet and drizzle with 1 ½ tablespoons olive oil and vinegar. Sprinkle with seasoning salt. Place in oven on prime rack and roast till golden brown (about 15-20 minutes).
- In the meantime, make puttanesca sauce by mixing marinara, 1 teaspoon olive oil, capers, olives, garlic powder, purple chili flakes, and basil in a small pot over medium warmth, till effervescent and heat (about 4 minutes).
- Serve every cauliflower steak with puttanesca sauce. Makes 6 servings (1 cauliflower steak or ½ cup crumbled cauliflower with about 3 tablespoons sauce).
- Prep Time: 10 minutes
- Prepare dinner Time: 20 minutes
- Class: Facet dish
- Delicacies: American
Diet
- Serving Measurement: 1 serving
- Energy: 108
- Sugar: 7 g
- Sodium: 485 mg
- Fats: 5 g
- Saturated Fats: 1 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4 g
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