Add Greek yogurt, cilantro, lemon juice, garlic, and red pepper flakes to a blender; cover and blend until smooth. Season to taste with salt and pepper (optional). Cover and refrigerate at least 20 minutes; set aside.
Drizzled with a cilantro-infused yogurt sauce, cauliflower "steaks" are as impressive and delicious as they are healthy. Serve as a side dish or top with a fried egg and call it the best breakfast under the sunny-side.
For more Balance recipes, check out HSTV.com or Balance magazine, available in stores or by subscription.
Servings and Ingredients
|¾ c. Hy-Vee Greek nonfat plain yogurt|
|½ c. cilantro, chopped|
|3 tbsp. lemon juice|
|1 tsp. garlic, finely chopped|
|⅛ tsp. Hy-Vee red pepper flakes|
|Olive oil nonstick cooking spray|
|1 large head cauliflower, cut into ¾-in. steaks|
|Hy-Vee Select olive oil, as needed|
|Hy-Vee kosher salt and Hy-Vee ground black pepper, to taste|
Things To Grab
- Baking sheet
- Preheat oven to 375 degrees Fahrenheit. Spray a baking sheet with olive oil nonstick cooking spray; set aside.
- Coat cauliflower with olive oil. Arrange steaks on prepared baking sheet. Bake for 30 minutes or until fork tender and golden brown, turning once. Season to taste.
- Serve steaks with Cilantro Yogurt Sauce.
110 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 18g
- Protein: 11g
Vitamin A 2%
Vitamin C 240%