Roasted Cauliflower Steaks with Saucy Skillet Gnocchi

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)
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.