Ingredients:
1 large head of cauliflower
1.5 T olive oil
1 t smoked paprika
black pepper
sea salt
1 cup tomato sauce
1 T walnuts, toasted
1 t sesame seeds, toasted
So simple!
Preheat oven to 425 F.
Trim steam of cauliflower so that it sits upright on cutting board. Cut cauliflower vertically (divide by 4) so that you will end up with 2 "steaks" approximately 3/4 inch wide. Put remaining loose pieces of cauliflower aside for another day (snack with humus maybe?)
Arrange cauliflower on a baking sheet lined with foil.
In small bowl combine oil, 1/2 of the paprika, pinch of pepper and salt. brush half of mixture over the cauliflower.
Roast for 10 mins; turn and brush with remaining oil mixture and roast until tender and golden brown.
Meanwhile, heat tomato sauce with remaining paprika.
Toast walnuts (or pine nuts) and sesame seeds.
Ready to plate up;
Place 1/2 tomato mixture on plate; top with cauliflower steak; garnish with micro greens or chopped parsley and toasted nuts.
Enjoy!
Adapted from Clean Eating/2017
