This healthy, low-carb, vegetarian dish is so full of flavor. The buttery, creamy Gorgonzola sauce allows the cauliflower to shine. It's the perfect steakhouse dinner, minus the steak! —Carrie Dault, Harriman, Tennessee
Cauliflower Steaks with Gorgonzola Sauce
Cauliflower Steaks with Gorgonzola Sauce
Prep Time
25 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 1 large head cauliflower
- 2 tablespoons avocado oil or canola oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarsely ground pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 2 teaspoons minced fresh parsley
- GORGONZOLA SAUCE:
- 1/2 cup heavy whipping cream
- 1 teaspoon cornstarch
- 2 teaspoons extra virgin olive oil
- 2 teaspoons unsalted butter
- 1 teaspoon minced garlic
- 1/2 cup half-and-half cream
- 4 ounces crumbled Gorgonzola cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
Directions
- Preheat oven to 450°. Cut cauliflower through the core into two 1-in.-thick steaks. reserve remaining cauliflower for future use. Brush both sides of cauliflower slices with oil; place onto a foil-lined baking sheet.
- In a small bowl, combine salt, sweet paprika, garlic powder, pepper, mustard and onion powder; sprinkle over cauliflower. Bake for 15 minutes. Flip; bake until browned, 10-15 minutes longer.
- Meanwhile, in a small bowl, combine heavy cream and cornstarch; whisk until smooth, set aside.
- In a small saucepan, heat oil and butter over medium heat. Add garlic, cook until fragrant, about one minute. Add heavy cream mixture and half-and-half. Cook until slightly thickened, 3-5 minutes, stirring occasionally. Reduce heat to low, add Gorgonzola, salt and white pepper; stir until smooth.
- Serve cauliflower with sauce, garnish with parsley.
Nutrition Facts
1 serving: 753 calories, 67g fat (35g saturated fat), 159mg cholesterol, 1602mg sodium, 19g carbohydrate (8g sugars, 7g fiber), 20g protein.
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