2 Serves
49 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
168 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
879 mg / 4,700 mgSodium
661 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 gSlice the cauliflower into thick steaks, brush both sides with olive oil, and season generously with salt.
Place the cauliflower steaks on the prepared baking sheet and sprinkle evenly with sumac.
Roast in the oven for 30 to 35 minutes, turning halfway through, until the edges are golden brown and the stems are tender.
Remove from the oven and garnish with fresh pomegranate seeds and a squeeze of fresh lemon juice before serving.
45
g15
g20
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