Steak. It’s what’s for dinner. Say WHAT!?


Get familiar with how we sneak around the guilt of steak by swapping in our super-cruciferous friend, the CAULIFLOWER blossom!!


What You Need:


  • 1 large head of cauliflower
  • 1/2 cup pitted Kalamata olives, finely chopped
  • 1 Tablespoons Feta Cheese
  • 10 Mini Heirloom Tomatoes, thinly sliced
  • 1 tablespoons olive oil, divided, plus more
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves (minced)
  • 1 teaspoon Capers for an extra punch


This recipe serves 4 hungry people!


  1. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2″ “steaks” from center of cauliflower.
  2. Preheat oven to 400°. Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
  3. Meanwhile, return skillet to medium-high heat and add minced garlic clove, 1 Tbsp oil, lemon juice, olives and tomatoes. Cook until tomatoes are browned and tender, about 12 minutes.
  4. Transfer garlic, Olive and Tomato mixture oil to cauliflower. Season with salt and pepper, parsley and Feta Cheese.


The nutrition facts (One serving contains- Per Serving):


  • Calories 175
  • Cholesterol (mg) 0
  • Carbohydrates (g) 14
  • Dietary Fiber (g) 5
  • Total Sugars (g) 3
  • Net Carbs (g) 6
  • Protein (g) 4.6
  • Sodium (mg) 240


And, here are some good-to-know facts about cauliflower, courtesy of our friends at Health Diaries.


Enjoy your “steak,” Pound Posse!
K and C

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