Parmesan Roasted Cauliflower Steaks with Lemon Picatta Sauce

Servings: 2-4 steaks depending on size of cauliflower

For Lemon Picatta Sauce:

• 1cup vegetable broth

• 1 3.5oz jar capers drained

• 1 sprig of Rosemary

• Juice form 1/2 lemon

• 1/2 tsp pepper

• 1tsp minced garlic

• 1 yellow onion diced

• 1tbsp evoo

• 1tbsp dijon yogurt

• 1tbsp plain greek yogurt

For cauliflower:

• 1 head of cauliflower. Leaves removed and sliced into 4 steaks

• 2tbsp evoo divided

• 1cup grated Parmesan

• 1/2tsp Paprika

• 1/2tsp garlic powder

• 1/2tsp pepper

Picatta Sauce:

1. Add evoo to a pot and turn to medium heat

2. Add diced onion and Rosemary sprig. Cook until onion is translucent

3. Add minced garlic and cook another 3 minutes or so

4. Add vegetable broth, pepper and dijon mustard. Whisk and bring to a boil

5. Add Greek yogurt and whisk to combine

6. Add capers and cook for another 4 minutes

Cauliflower Steaks:

1. Preheat oven to broil on high

2. Add the Parmesan, paprika, garlic powder and pepper to a pool and mix

3. Line a cookie sheet with a non stick baking mat (or foil sprayed with nonstick)

4. Spread Parmesan cheese on baking mat

5. Drizzle one side of each cauliflower steak with 1tbsp of evoo and place the evoo side down on the Parmesan cheese on the baking mat.

6. Drizzle the remaining evoo on the outer side of each piece of cauliflower

7. Place in oven and cook for 10 minutes. After 10 minute, flip each piece of cauliflower over and bake for an additional 10 minutes