Cauliflower: 200g (1 thick slice from center), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Fresh parsley: 5g (1 tbsp, chopped), Fresh thyme: 2g (1/2 tsp, chopped), Lemon juice: 5ml (1 tsp), Lemon zest: 2g (1/2 tsp), Dijon mustard: 5g (1 tsp), Greek yogurt (plain, low-fat): 30g (2 tbsp), Pine nuts: 10g (1 tbsp, toasted), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Paprika: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. Cut a 1-inch thick slice from the center of the cauliflower to create a ‘steak’. 3. In a small bowl, mix 5ml olive oil with 1g minced garlic, 1g salt, 1g black pepper, and 1g paprika. 4. Brush both sides of the cauliflower steak with the seasoned oil. 5. Place on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender. 6. Meanwhile, make the herb sauce by combining 30g Greek yogurt, 5g chopped parsley, 2g chopped thyme, 5ml lemon juice, 2g lemon zest, 5g Dijon mustard, and remaining 5ml olive oil. 7. Toast 10g pine nuts in a dry skillet until golden. 8. Serve the cauliflower steak topped with the herb sauce and toasted pine nuts.
