Subscribe to Email to Our Blog

Latest Blog Post

Cauliflower Steaks with Two-Tomato Caper Topping

Stefania Lamacchia
by Stefania Lamacchia on Jul 30, 2018 4:27:21 PM

Summer grilling doesn't always have to be about the meat. For our plant-based foodies, this Cauliflower Steak with Two-Tomato Caper Topping is a great recipe you can really sink your teeth into. Give it a try and let us know what you think in the comments below. 

Prep: 15 min  Cook: 25 min   Serves: 4 Cauliflower-Steak-Longo's-Recipe

Ingredients: 

  • 1 large head cauliflower, leaves removed
  • 3 tbsp Longo’s Roasted Garlic and Shallot Grilling Oil, divided
  • 1/2 tsp each salt and pepper
  • 10 Longo’s Grape Tomatoes, quartered
  • 1/2 cup Longo’s Julienne Sundried Tomatoes, chopped
  • 3 tbsp Longo’s Capers, drained
  • 3 large cloves garlic, minced
  • 5 tbsp Longo’s Extra Virgin Olive Oil
  • 3 tbsp chopped fresh Longo’s Basil

Directions:

Cut off bottom stem end of cauliflower to create a flat base. Resting the cauliflower on the stem, use a large, sharp knife to trim away sides, then cut remaining head into 4 “steaks.” Reserve the sides for another use.

Brush half of the grilling oil over one side of steaks. Sprinkle with salt and pepper. Grill on preheated grill over medium-high heat for 10 minutes. Using a large spatula, gently turn steaks over. Brush with remaining grilling oil. Grill for 8 to 12 minutes until softened throughout.

Stir together grape and sundried tomatoes, capers, garlic, oil and basil. Top steaks with the tomato caper topping to serve.

Per serving: 320 calories; 4 g protein; 30 g fat; 13 g carbohydrate; 4 g fibre; 5 g sugars; 740 mg sodium.    

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Quick and Easy BBQ Steak Quesadillas

Go crazy over crispy tortillas stuffed with perfectly spiced and  superbly grilled steak, oozing with melted cheesy...

Stefania Lamacchia
By Stefania Lamacchia - May 14, 2019
Steak Provençal

Do you have a hankering for some tender succulent meat? Well, a little Steak Provençal never hurt anybody. Infused with French...

Stefania Lamacchia
By Stefania Lamacchia - May 4, 2019
Roasted Rainbow Carrots and Kohlrabi with Labneh

Let's not be boring and introduce your palate to a whole new set of fresh flavours! This simple yet elegant recipe for Roasted...

Stefania Lamacchia
By Stefania Lamacchia - May 2, 2019