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Cauliflower Steaks with Quick-Braised Swiss Chard for a Cozy Winter Supper

This spin on the ever-essential cauliflower steak is giving rustic, braised Italian flavors – in a super weeknight-friendly recipe.

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This spin on the ever-essential cauliflower steak is giving rustic, braised Italian flavors – but it’s a super weeknight-friendly recipe. You’ll make everything here with just a one skillet and one sheet pan, so even the clean-up is easy (we love that). The roasted cauliflower steaks sit atop a pile of beans, olives, and Swiss chard, and canned tomatoes; eat it alone as a plate or add crusty bread or some simple pasta.


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Cauliflower Steaks with Quick-Braised Swiss Chard

Servings
4
Prep Time
35 min
Duration
45 min

Ingredients

  • 5 tbsp olive oil
  • 12 small cloves garlic, smashed and peeled
  • 12 whole leaves fresh sage + 4 tsp finely chopped, divided
  • 2 heads cauliflower
  • 1 tsp sea salt, divided
  • 1/2 tsp ground black pepper, divided
  • 2 bunches Swiss chard (about 24 oz total)
  • 1 15-oz BPA-free can unsalted white kidney (aka cannellini) beans, drained and rinsed
  • 1 cup jarred or BPA-free canned unsalted diced tomatoes
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup low-sodium vegetable broth
  • 4 tsp balsamic vinegar, divided

Preparation

1. Position oven racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large baking sheets with parchment paper. Set aside.

2. In a small skillet on medium-low, heat oil. Add garlic and cook, turning once, until starting to brown, 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Cool 2 minutes; mince, set aside.

3. Heat same skillet with oil on medium-low. Add whole sage leaves and cook, turning once, until beginning to crisp, 30 seconds. Using slotted spoon, transfer to paper towel–lined plate; set aside.

4. Trim stem of each cauliflower so that it sits flat. Cut each head vertically through stem into two 3/4-inch-thick steaks to make 4 steaks total, reserving loose florets. Arrange steaks in a single layer on 1 prepared sheet; brush with 3 tsp of remaining garlic-sage oil and sprinkle with 2 tsp reserved minced garlic, 1 tsp chopped sage and 1/4 tsp each salt and pepper. Cut reserved florets into bite-size pieces to yield 4 cups (reserve remaining for another use); transfer to a large bowl. Add 2 tsp of remaining garlic-sage oil, 1 tsp chopped sage, 1 tsp reserved minced garlic, 1/2 tsp salt and 1/8 tsp pepper; toss. Spread on second prepared sheet.

5. Bake cauliflower steaks in top third of oven and florets in bottom third for 15 minutes. Gently turn steaks and florets; switch tray positions and bake until tender and golden, about 5 minutes. Let florets cool.

6. Meanwhile, separate chard stems from leaves; chop stems to yield 1 cup (reserve remaining for another use). Cut leaves into 2-inch pieces.

7. In a large skillet on medium, heat remaining 2 tsp garlic-sage oil. Add chard stems and cook, stirring often, until tender-crisp, 3 to 4 minutes. Add remaining minced garlic and cook, stirring often, until fragrant, about 1 minute. Stir in chard leaves, beans, tomatoes, olives, broth and 2 tsp vinegar; cover and cook until leaves are wilted, 3 to 5 minutes. Uncover; stir in remaining 2 tsp chopped sage, remaining 1/4 tsp salt and 1/8 tsp pepper.

8. Divide chard mixture among plates. Top with cauliflower steaks and reserved sage leaves; drizzle with remaining 2 tsp vinegar.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 288
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 11 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 808 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 1 g