Cauliflower Steaks Bruschetta

Cauliflower Steaks Bruschetta

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 25 min

Ingredients

  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 large head cauliflower, green leaves removed
  • 1/4 tsp. dried basil
  • 1 1/2 cups grape tomatoes, halved lengthwise
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 Tbsp. balsamic vinegar

Directions

  1. Preheat oven to 425°.
  2. Cut cauliflower in half down center. Cut 2 (3/4-inch thick) slices from each half and arrange on baking sheet. Brush both sides of cauliflower pieces with 2 tablespoons I Can't Believe It's Not Butter!® Spread; sprinkle with basil and, if desired, salt and pepper.
  3. Heat large nonstick skillet over medium-high heat and cook cauliflower "steaks", 2 at a time, turning once, until golden, about 4 minutes. Return to baking sheet. Melt remaining 2 Tablespoons Spread in same skillet over medium-high heat and cook tomatoes, onion and garlic until beginning to soften, about 2 minutes. Stir in vinegar and cook 30 seconds. Spoon tomato mixture over cauliflower.
  4. Bake 20 minutes or until tender.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 120
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 125 mg
Total Carbs 12 g
Dietary Fiber 5 g
Sugars 6 g
Protein 4 g
Calcium 6 %
Iron 6 %
Vitamin C 200 %
Vitamin A 25 %
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