Roasted Cauliflower Steaks with Saucy Skillet Gnocchi

Roasted Cauliflower Steaks with Saucy Skillet Gnocchi

Here is a fun dinner that serves up cauliflower like steak. Roasting cauliflower offers up a delicious flavour and perfect texture to slice up and enjoy with tender potato gnocchi with an easy skillet sauce.

  • Ingredients

    Roasted Cauliflower Steaks

    1 large cauliflower, trimmed

    2 Tbsp canola oil (30 mL)

    2 cloves garlic, minced

    1/2 tsp Italian seasoning (2 mL)

    1/2 tsp salt (2 mL)

    Saucy Skillet Gnocchi:

    2 Tbsp canola oil (30 mL)

    1 small onion, diced

    1 small carrot, diced

    3 cloves garlic, minced

    1 Tbsp dried oregano (15 mL)

    1 1/2 cups tomato basil pasta sauce (375 mL)

    1 cup vegetable broth or water (250 mL)

    1 pkg shelf-stable potato gnocchi (500 g)

    2 Tbsp chopped fresh Italian parsley (30 mL)

    1/4 tsp salt (1 mL)


  • Directions

    Roasted Cauliflower Steaks

    1. Preheat oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
    2. Cut cauliflower crosswise into about 4 thick “steaks”. Place prepare  baking sheet. Add any smaller pieces of cauliflower that may have fallen off as well.
    3. Drizzle both sides of cauliflower with canola oil, garlic, Italian seasoning and salt.
    4. Roast for 20 to 25 minutes or until golden and tender.

    Saucy Skillet Gnocchi

    1. Meanwhile, in a deep skillet, heat canola oil over medium heat and cook onion, carrot, garlic and oregano for about 5 minutes or until softened.
    2. Add pasta sauce and broth, and bring to a boil. Reduce heat to a simmer and stir in gnocchi, parsley and salt. Stir frequently for about 6 minutes or until gnocchi are tender.

    To serve: Spoon gnocchi onto plates and top each with a cauliflower steak.


Nutritional Analysis

Total Fat
15.5 g
Saturated Fat
1.1 g
0 mg
1427 mg
66.8 g
8.2 g
8.6 g
9.4 g
955 mg