Cauliflower Steaks with Pomegranate Vinaigrette

Ingredients:

3 heads cauliflower
Kosher salt
1 cup nonfat plain Greek yogurt
1 tsp cayenne pepper
Lemon juice to taste
2 tbs Dijon mustard
3 tbs red wine vinegar
1/2 cup olive oil
1/2 cup pomegranate arils
Parsley to garnish

 

Instructions:

Slice cauliflower heads into 2-3 large “steaks”. Place in slightly salted boiling water. When cauliflower is slightly tender, remove onto a plate covered in paper towels to remove moisture.  In a small bowl, mix Greek yogurt with cayenne pepper. Place the steaks on a baking sheet- coat with Greek yogurt mixture. Refrigerate for 2-4 hours.

- Advertisement -

Roast at 375 degrees until tender. Broil until golden brown. Remove and sprinkle with salt and pepper. In a small bowl wisk together Dijon mustard, lemon juice, vinegar, and oil. Add pomegranate arils and parsley. Place steaks on serving dish and drizzle with pomegranate dressing.  Serve and Enjoy!

Our CEOs & Business Leaders Golf Outing is August 5!

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.