I recently told you that salad does not fill me up on its own. Well, cauliflower does, especially when you turn it into a steak! This cauliflower bruschetta makes for a very tasty, filling lunch or snack. You start with cauliflower steaks, then top them with Italian condiments.
My blood sugar levels are actually so low now, that a lunch like this isn’t quite enough to keep me going. I need to add some fruit, or my sugar level will dip quickly into the 60s or 70s! With the fruit, cauliflower, basil, and tomatoes, this dish is a powerhouse of nutrition! It has tons of vitamins, minerals, and fiber, and the pine nuts and cheese add protein. Food is good medicine, isn’t it?
Before we get to the recipe for cauliflower steaks I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Steaks
- 1 Head of Cauliflower
- Smoked Paprika
- Celery Salt
- Organic Garlic Powder
- Organic Italian Seasoning
To turn the cauliflower into steaks, clean a head of it, then slice it lengthwise into large, flat chunks. It’s a bit messy! You really only get a couple of good slices, and the rest are all broken up into pieces. Group them together, and it works out just fine. Who needs perfection?
Place the cauliflower on a greased baking sheet (coconut oil, of course…I gave you a link, but Trader Joe’s has it cheaper). Spray the top of the steaks with coconut oil, then sprinkle salt, pepper, smoked paprika, Italian seasonings, and garlic powder on top. Turn the steaks over and sprinkle the other side. I didn’t give you exact amounts…just sprinkle about a half teaspoon of each ingredient on each side. Bake for about 30 minutes, or until tender and a little brown, at 400 degrees.
- 2 Cups Sliced Tomatoes
- 1 Cup Fresh Mozzarella Cheese
- 1/2 Cup Kalamata Olives
- 1/2 Cup Pine Nuts
- Handful Fresh Basil
- Balsamic Vinegar (optional)