Cauliflower Steaks with Pomegranate Vinaigrette



3 heads cauliflower
Kosher salt
1 cup nonfat plain Greek yogurt
1 tsp cayenne pepper
Lemon juice to taste
2 tbs Dijon mustard
3 tbs red wine vinegar
1/2 cup olive oil
1/2 cup pomegranate arils
Parsley to garnish


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Slice cauliflower heads into 2-3 large “steaks”. Place in slightly salted boiling water. When cauliflower is slightly tender, remove onto a plate covered in paper towels to remove moisture.  In a small bowl, mix Greek yogurt with cayenne pepper. Place the steaks on a baking sheet- coat with Greek yogurt mixture. Refrigerate for 2-4 hours.

Roast at 375 degrees until tender. Broil until golden brown. Remove and sprinkle with salt and pepper. In a small bowl wisk together Dijon mustard, lemon juice, vinegar, and oil. Add pomegranate arils and parsley. Place steaks on serving dish and drizzle with pomegranate dressing.  Serve and Enjoy!

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