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CAULIFLOWER STEAKS WITH TOMATO PESTO SAUCE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 1 head = about 2-1/2 pounds large heads fresh cauliflower
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Culinary Circle Grated Parmesan Cheese
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/2 cup refrigerated basil pesto
  • 2 tablespoons Hunt's® Tomato Paste
DIRECTIONS

Preheat oven to 425°F. Spray large shallow baking pan with cooking spray; set aside. Remove leaves and trim stem end of 1 cauliflower, leaving core intact. Place core-side down on cutting board; cut in half lengthwise down center. Cut a 1-inch thick steak from each half, reserving loose cauliflower florets for another use. Place steaks on baking pan. Repeat with remaining cauliflower.

Heat large skillet over medium-high heat. Brush steaks with oil and sprinkle with garlic salt and pepper. Place 2 steaks in skillet; cook 2 to 3 minutes on each side or until browned on edges. Remove from skillet; return to baking pan. Repeat with remaining steaks.

Bake 15 minutes. Turn steaks over; sprinkle evenly with cheese. Bake 15 minutes more or until tender. Meanwhile, stir together undrained tomatoes, pesto and paste in medium microwave-safe bowl. Cover; microwave on HIGH 3 minutes or until mixture is hot, stirring once halfway. Serve tomato mixture over steaks.