Jordan News Shares Recipe for Cauliflower Steaks with Marinara and Cheese

Overview

Jordan News reports a vegetarian recipe for cauliflower steaks topped with marinara sauce and melted cheese, describing it as a light, delicious dish that offers a new way to enjoy cauliflower. The article notes that the meal is low‑carb and gluten‑free, with the rich sauce and cheese adding flavour. It adds that the dish reflects a growing interest in plant‑based options across the Middle East.

Ingredients

The recipe calls for two small to medium cauliflower heads, 12 tablespoons of marinara sauce (about 3 tbsp per steak), 1 cups shredded mozzarella cheese, 0.3 cups grated Parmesan cheese, 3 tablespoons of olive oil, 1 teaspoons salt (to taste), 0.5 teaspoons black pepper (to taste), and 2 tablespoons fresh parsley, chopped (for garnish).

Preparation

First, trim the cauliflower by removing the stems and leaves, then cut each head in half through the centre. Next, move the knife about four to five centimetres to the left and cut a thick slice; repeat the same action on the right side to obtain two steaks from each head. Arrange the steaks on a baking tray, brush them with olive oil and sprinkle with salt and pepper to taste. Place the tray in an oven pre‑heated to 220°C (430°F) and bake for 30 to 35 minutes, turning the steaks halfway through cooking. After baking, remove the steaks and spread about 3 tablespoons of marinara sauce over each piece. Sprinkle the 1 cups shredded mozzarella cheese and 0.3 cups grated Parmesan cheese on top, then return the tray to the oven and switch on the broiler for four to five minutes, until the cheese melts and turns golden. Finally, remove the steaks from the oven, garnish with the chopped parsley and serve hot.

Serving

The dish is ready to be served immediately while hot, garnished with parsley as described.