CAULIFLOWER STEAK (ROASTED OR GRILLED)
Creamy Chicken Pasta paired with roasted Cauliflower Steak for a satisfying meal.
Equipment
- Oven
- skillet
- pot
- Baking sheet
Ingredients
For the Cauliflower Steak:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Creamy Chicken Pasta:
- 8 ounces fettuccine or your favorite pasta
- 2 tablespoons butter
- 1 pound boneless skinless chicken breasts, diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach optional
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat Oven: Preheat to 425°F (220°C).
- Slice Cauliflower: Trim leaves and stem, then slice the cauliflower into 1-inch "steaks."
- Season: Mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush on both sides of the steaks.
- Bake: Place on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
- Cook Pasta: Boil fettuccine according to package instructions; drain and set aside.
- Sauté Chicken: Melt butter in a skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned. Remove and set aside.
- Make Sauce: In the same skillet, sauté minced garlic for 1 minute. Add heavy cream, simmer, and stir in Parmesan until melted.
- Combine: Add cooked pasta and spinach (if using) to the sauce. Return chicken to the skillet, mixing to coat. Season with Italian seasoning, salt, and pepper.
- Plate: Serve the creamy chicken pasta alongside roasted cauliflower steak and garnish with fresh parsley.