Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

A little blend of “N’awlins” with Tuscany makes this spicy Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts a hearty dish. We tempered the southern heat with fresh spinach and tomatoes. And then scattered it with cooling goat cheese and a little added crunch of pine nuts. Beautiful colors with amazing flavors, it’s delicious paired with fresh tomato soup.

Creole spice blend is delicious used in many Southern dishes such as jambalaya and gumbo. But don’t stop there. Use it in your favorite tomato or squash soup recipe or in a risotto dish for some added kick.

Creole Cauliflower Steaks with Spinach, Tomatoes, and Pine Nuts

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Course

Main Course

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Ingredients

• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 Tbsp dried thyme
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 1 tsp white pepper
• 1 inch large head cauliflower trimmed and cut into 3/4 thick slices
• 3 Tbsp extra-virgin olive oil plus extra (optional)
• 2 cups Baby spinach leaves washed and spun dry
• 2 Tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/2 cup cherry tomatoes halved
• 1/4 cup pitted black olives
• 2 Tbsp crumbled goat cheese
• 2 Tbsp toasted pine nuts

Ingredients 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp smoked paprika 1 Tbsp dried thyme 1 Tbsp dried basil 1 Tbsp dried oregano 1 tsp cayenne pepper 1 tsp sea salt 1 tsp white pepper 1 inch large head cauliflower trimmed and cut into 3/4 thick slices 3 Tbsp extra-virgin olive oil plus extra (optional) 2 cups Baby spinach leaves washed and spun dry 2 Tbsp fresh lemon juice 1/4 tsp sea salt 1/2 cup cherry tomatoes halved 1/4 cup pitted black olives 2 Tbsp crumbled goat cheese 2 Tbsp toasted pine nuts

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Instructions

1. In mini food processor, combine Creole spices and pulse into a fine powder. It can be stored in an airtight container at room temperature for up to 2 months.
2. Preheat oven to 400 F. Line large baking sheet with parchment paper. Brush cauliflower steaks with oil and arrange on baking sheet in single layer. Dust steaks evenly with 2 Tbsp Creole spice blend. Bake steaks in center of preheated oven for 25 to 30 minutes, or until golden and almost tender.
3. Chop spinach very finely and place in large bowl. Add 1 tsp Creole spice blend, lemon juice, and salt. Toss together to evenly blend. Add a splash of oil if you wish.
4. When cauliflower steaks are done as you like, remove from oven and arrange on platter. Scatter chopped spinach overtop, along with tomatoes, olives, goat cheese, and pine nuts. Add more seasonings, to taste.

Recipe Notes

Each serving with 1/2 Tbsp (7 mL) Creole spice blend contains: 123 calories; 6 g protein; 6 g total fat (1 g sat. fat); 14 g carbohydrates (5 g sugars, 6 g fiber); 418 mg sodium