- Recipe serves 4 servings
- Prep Time 10 min
- Cook Time 25 min
- 4 Tbsp. I Can’t Believe It’s Not Butter!® Original 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
Preheat oven to 425°.
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.
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.
Bake 20 minutes or until tender.