If you want a low-calorie dish that can go in any flavor or ethnic direction, look no further than the humble cauliflower. When you cut a whole cauliflower head into “steaks” that are about an inch thick, and roast them, they can be arranged into a flower shape and topped with the seasonings of your choice. These made a delicious vegetarian first course, side dish, or entrée that is an easy to prepare and is very pretty when the slices are assembled on the plate. You can use a white cauliflower, or one of the golden or purple varieties when available.
Rinse the cauliflower and cut out the core, leaving enough of the stems so that the pieces won’t completely fall apart when you slice it. Slice the entire head into pieces that are about an inch thick.
Preheat oven to 375 and place the slices on parchment paper. I did not oil mine and they were perfect, but you could brush or spray the slices with oil or even an oil and garlic mixture.
Place the sliced pieces of cauliflower carefully on a parchment-lined cookie sheet. Roast at 375 degrees for about a half hour, until they are soft enough to pierce with a fork but not falling apart or mushy.
Once the slices are cooked, remove from the oven and arrange them on plates in flower shapes as shown.
I drizzled my flowers with balsamic vinegar and sprinkled parmesan cheese and pepper. I also tried a mix of no-fat Greek yogurt and rough cut mustard as a sauce, that this was wonderful too. Other ideas for toppings include: curry sauce, green goddess dressing, barbecue sauce, or lemon juice. These make a very satisfying low-cal meal!
