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Serves 4 (serving size: 1 steak)
There are a thousand different ways to make cauliflower, but one of the most satisfying is, thankfully, also the simplest. Pair this hearty side with your favorite protein, or go the other way and add a simple side salad for a veggie-forward—if not entirely meatless—meal.
- 1 (2-lb.) head cauliflower
- 1/3 cup unsalted chicken stock
- 1 tablespoon chopped fresh sage
- 4 thyme sprigs
- 4 crushed garlic cloves
- 1/2 teaspoon ground fennel seeds
- 1 bay leaf
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper.
- Calories 131
- Fat 8g
- Satfat 1g
- Unsatfat 7g
- Protein 5g
- Carbohydrate 13g
- Fiber 5g
- Sugars 4g
- Added sugars 0g
- Sodium 315mg
- Calcium 7% DV
- Potassium 15% DV
How to Make It
Cut 1 (2-lb.) head cauliflower into 4 (1 1/2-inch-thick) slices; place on a rimmed baking sheet. Add unsalted chicken stock, chopped fresh sage, thyme sprigs, crushed garlic cloves, ground fennel seeds, and bay leaf. Cover tightly with foil. Bake at 425°F 15 minutes. Remove and discard foil. Brush cauliflower with 1 Tbsp. olive oil. Bake until browned, about 10 minutes. Carefully flip; brush with 1 Tbsp. Place cauliflower on a platter; sprinkle with kosher salt and crushed red pepper.