Filete de coliflor a la parrilla

Name: Filete de coliflor a la parrilla
Cook time: 5 minutes
Yield: 1 12-oz. portion
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Raciones

1 12-oz. portion

Tiempo de preparación

5 minutos

Ingredientes

8 oz. Markon Cauliflower
½ Tbsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
to taste Coarse Kosher Salt
al gusto: pimienta negra molida de Trade East
1 oz. Recipe: Romesco Sauce
2 oz. Recipe: Salsa Veracruzana

Preparación de la receta

1. Trim the green leaves from the cauliflower, leaving the head whole. Slice the cauliflower crosswise into 1”-thick steaks about 8 oz. each. Place steaks in a single layer in a covered storage container. Label, date and refrigerate until needed.

2. Using a pastry brush, oil both sides of the cauliflower steak and season with salt and pepper.

3. Grill the cauliflower steak, creating crosshatches on one side.

4. Remove from the grill and place in a preheated 400° F oven. Roast until tender and caramelized.

5. To plate, spoon romesco sauce on a serving dish, top with the cauliflower steak and then add the salsa veracruzana.

NUTRITIONAL INFO (per serving)

Calories: 196

Fat: 16 g.

Sodium: 318 mg.

Carbohydrates: 14 g.

Protein: 4 g.

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