Total Time:
35 mins
Servings:
4
Jump to Nutrition Facts
Ingredients
1 2 pound head cauliflower
¼ cup olive oil
½ teaspoon salt
See AlsoHow to Roast Cauliflower½ teaspoon coarsely ground black pepper
¼ cup salted butter
¼ cup chopped hazelnuts
1 tablespoon chopped fresh marjoram or oregano
1 tablespoon lemon zest
Directions
Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.
Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.
Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.
Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
Nutrition Facts (per serving)
| 296 | Calories |
| 30g | Fat |
| 7g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe4 | |
| Calories296 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat10g | 50% |
| Cholesterol31mg | 10% |
| Sodium366mg | 16% |
| Total Carbohydrate7g | 3% |
| Total Sugars3g | |
| Protein3g | 6% |
| Vitamin C58.3mg | 65% |
| Calcium41mg | 3% |
| Iron1mg | 6% |
| Potassium403mg | 9% |
| Folate, total74.9mcg | |
| Vitamin B-60.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
