Persillade Cauliflower Steaks

I N G R E D I E N T S

1 head cauliflower, sliced into 1/2” thick steaks
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp liquid aminos or soy sauce
1 tbsp spicy or regular mustard
1 tbsp lemon juice
1 tsp minced garlic
1/2 cup water

For the persillade:
1/2 cup packed parsley leaves
1 tsp minced garlic
1/4 cup water
1 tsp liquid aminos or soy sauce
Optional: hot sauce or red pepper flakes

For garnish: 1/4 cup pomegranate seeds

D I R E C T I O N S

1. Preheat oven to 400 degrees F.

2. Lay the cauliflower, no more than two layers thick, in a casserole dish. Drizzle evenly with olive oil.

3. Whisk the Worcestershire sauce, 1 tbsp liquid aminos or soy sauce, lemon juice, 1 tsp minced garlic, mustard, and 1/2 cup water together and pour over the cauliflower.

4. Make the persillade by using a blender to purée the parsley, 1 tsp garlic, 1/4 cup water, 1 tsp liquid aminos or soy sauce, and (optional) hot sauce together. Pour over the top of the cauliflower.

5. Bake for 30-40 minutes, until edges have browned a bit. Turn the oven to broil on high for 2-3 minutes, watching carefully to prevent burning.

6. Remove from oven and garnish with pomegranate seeds.