Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Garlic cauliflower steaks with roast veg by WW

Garlic cauliflower steaks with roast veg

2
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Fancy a Sunday roast but don’t want to eat meat? Transform cauliflower from a simple side dish to star of the show with this easy idea for a veggie roast dinner.

Ingredients

Low Fat Spread

3 tablespoon(s)

Garlic

2 clove(s), crushed

Parsley, fresh

2 tablespoon(s), finely chopped, plus extra to serve

Lemon

½ zest(s) of 1, grated

Chilli Powder

¼ teaspoon(s), level, plus extra to garnish

Cauliflower, Raw

1 whole, leaves removed

Potatoes, Raw

600 g, cut into 3cm cubes

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

300 g, tenderstem

Cherry Tomatoes

300 g, mixed, halved

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the spread, garlic, parsley, lemon zest and chilli together in a small bowl until well combined and season well. Cut the cauliflower into 4 thick steaks and rub the spread all over them, then set aside.
  2. Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste. Cook for 20 minutes, then add the broccoli and tomatoes, mist with more cooking spray and cook for a further 20 minutes.
  3. Meanwhile, put a large griddle pan over a medium heat. When hot, add the cauliflower steaks and cook for 10-15 minutes, turning once or twice, until tender and slightly charred – you may need to do this in batches. Serve with the roasted vegetables, garnished with the extra chopped parsley and a sprinkling of chilli powder.

Notes

To cut the cauliflower into steaks, put it base-down on a cutting board, then cut through the middle into 2 halves. Cut each half into 2 thick slices – you could use any trimmings in a soup or salad.

You might like

You might like