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Cauliflower steak with tomato sauce https://www.metro.ca/userfiles/image/recipes/null PT20M PT1H00M PT1H20M
Cauliflower steaks:Preheat oven to 400°F. Line a baking sheet with parchment paper.Place cauliflower steaks on the prepared baking sheet.Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush ½ of the olive oil mixture over the tops of the cauliflower steaks.Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15-20 minutes more and serve with tomato sauce.Tomato sauce:Over high heat in a large saucepan, add extra virgin olive oil. When oil is hot, add garlic, carrots, celery, onions and half of the basil. When the onions and vegetables start to brown, add tomatoes, salt and pepper. Reduce heat to low and cook for 1½ hours, stirring occasionally.Remove from heat and add the remaining basil. With a hand mixer, puree well, until the sauce obtains a velvety consistency. Makes approximately 8½ cups. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)
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Cauliflower steak: 1 large cauliflower head sliced lengthwise through the core into 4 "steaks" 1/4 cup olive oil 1 Tbsp. fresh lemon juice 2 clove garlic minced 1 pinch red pepper flakes or to taste salt and ground pepper to taste Tomato sauce: 1/2 cup extra virgin olive oil 6 clove garlic 2 cups carrot cubed small 2 cups celery stalks cubed small 1 1/2 cups onion cubed small 2 Tbsp. basil leaves 53 oz canned, whole, peeled Tomato salt and pepper to taste

Cauliflower steak with tomato sauce

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4
Main courses
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cauliflower steak:
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  • 1
    large cauliflower head sliced lengthwise through the core into 4 "steaks"
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    4 PK PRODUCT OF ONTARIO, CANADA NO. 1 GRADE CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1/4 cup
    olive oil
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  • 1 Tbsp.
    fresh lemon juice
  • 2
    clove garlic minced
  • 1
    pinch red pepper flakes or to taste

  • salt and ground pepper to taste
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  • Tomato sauce:
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    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

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  • 1/2 cup
    extra virgin olive oil
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  • 6
    clove garlic
  • 2 cups
    carrot cubed small
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  • 2 cups
    celery stalks cubed small
  • 1 1/2 cups
    onion cubed small
  • 2 Tbsp.
    basil leaves
  • 53 oz
    canned, whole, peeled Tomato
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    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg



  • salt and pepper to taste
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Imprimer ma sélection

Preparation

Cauliflower steaks:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place cauliflower steaks on the prepared baking sheet.

Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush ½ of the olive oil mixture over the tops of the cauliflower steaks.

Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15-20 minutes more and serve with tomato sauce.

Tomato sauce:

Over high heat in a large saucepan, add extra virgin olive oil. When oil is hot, add garlic, carrots, celery, onions and half of the basil. When the onions and vegetables start to brown, add tomatoes, salt and pepper. Reduce heat to low and cook for 1½ hours, stirring occasionally.

Remove from heat and add the remaining basil. With a hand mixer, puree well, until the sauce obtains a velvety consistency. Makes approximately 8½ cups. SOURCE: Metro Homegrown Tour- Windsor (Nov 2018)

Source : Metro

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