Eat veggies
Roasted Cauliflower Steaks with Saucy Skillet Gnocchi
Here is a fun dinner that serves up cauliflower like steak. Roasting cauliflower offers up a delicious flavour and perfect texture to slice up and enjoy with tender potato gnocchi with an easy skillet sauce.
Updated
Ingredients
Roasted Cauliflower Steaks
- 1 large cauliflower, trimmed
- 2 Tbsp canola oil (30 mL)
- 2 cloves garlic, minced
- 1/2 tsp Italian seasoning (2 mL)
- 1/2 tsp salt (2 mL)
Saucy Skillet Gnocchi
- 2 Tbsp canola oil (30 mL)
- 1 small onion, diced
- 1 small carrot, diced
- 3 cloves garlic, minced
- 1 Tbsp dried oregano (15 mL)
- 1 1/2 cups tomato basil pasta sauce (375 mL)
- 1 cup vegetable broth or water (250 mL)
- 1 pkg shelf-stable potato gnocchi (500 g)
- 2 Tbsp chopped fresh Italian parsley (30 mL)
- 1/4 tsp salt (1 mL)
Directions
Roasted Cauliflower Steaks
- Preheat oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
- Cut cauliflower crosswise into about 4 thick “steaks”. Place prepare baking sheet. Add any smaller pieces of cauliflower that may have fallen off as well.
- Drizzle both sides of cauliflower with canola oil, garlic, Italian seasoning and salt.
- Roast for 20 to 25 minutes or until golden and tender.
Saucy Skillet Gnocchi
- Meanwhile, in a deep skillet, heat canola oil over medium heat and cook onion, carrot, garlic and oregano for about 5 minutes or until softened.
- Add pasta sauce and broth, and bring to a boil. Reduce heat to a simmer and stir in gnocchi, parsley and salt. Stir frequently for about 6 minutes or until gnocchi are tender.
To serve: Spoon gnocchi onto plates and top each with a cauliflower steak.
Nutritional Analysis
| Calories | 425 |
|---|---|
| Total Fat | 15.5 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 1427 mg |
| Carbohydrates | 66.8 g |
| Fiber | 8.2 g |
| Sugar | 8.6 g |
| Protein | 9.4 g |
| Potassium | 955 mg |
