Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp dried thyme
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1tsp cayenne pepper
  • 1tsp sea salt
  • 1tsp white pepper
  • 1inch large head cauliflowertrimmed and cut into 3/4 thick slices
  • 3 Tbsp extra-virgin olive oilplus extra (optional)
  • 2cups Baby spinach leaveswashed and spun dry
  • 2 Tbsp fresh lemon juice
  • 1/4tsp sea salt
  • 1/2cup cherry tomatoeshalved
  • 1/4cup pitted black olives
  • 2 Tbsp crumbled goat cheese
  • 2 Tbsp toasted pine nuts
  1. In mini food processor, combine Creole spices and pulse into a fine powder. It can be stored in an airtight container at room temperature for up to 2 months.
  2. Preheat oven to 400 F. Line large baking sheet with parchment paper. Brush cauliflower steaks with oil and arrange on baking sheet in single layer. Dust steaks evenly with 2 Tbsp Creole spice blend. Bake steaks in center of preheated oven for 25 to 30 minutes, or until golden and almost tender.
  3. Chop spinach very finely and place in large bowl. Add 1 tsp Creole spice blend, lemon juice, and salt. Toss together to evenly blend. Add a splash of oil if you wish.
  4. When cauliflower steaks are done as you like, remove from oven and arrange on platter. Scatter chopped spinach overtop, along with tomatoes, olives, goat cheese, and pine nuts. Add more seasonings, to taste.
Recipe Notes

Each serving with 1/2 Tbsp (7 mL) Creole spice blend contains: 123 calories; 6 g protein; 6 g total fat (1 g sat. fat); 14 g carbohydrates (5 g sugars, 6 g fiber); 418 mg sodium