This Paleo and vegan recipe features cauliflower steaks roasted to perfection and topped with a sweet and tangy roasted grape chutney. It's a deliciously flavorful dish that's both satisfying and nutritious.
Ingredients: 1 large cauliflower head, sliced into steaks. 2 cups red seedless grapes, halved. 1 red onion, thinly sliced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. Salt and pepper to taste.
Instructions: Set the oven's temperature to 400F, or 200C. Arrange the cauliflower steaks onto a parchment paper-lined baking sheet. Combine the sliced red onion, balsamic vinegar, olive oil, thyme leaves, salt, and pepper in a bowl and toss until everything is well combined. Encircle the cauliflower steaks on the baking sheet with the grape mixture. Roast for 25 to 30 minutes in a preheated oven, or until the cauliflower is soft and the grapes have caramelized. Place the roasted grape chutney on top of the cauliflower steaks and serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
Jades Attic
