Lemon Pepper Cauliflower Steaks + Potato Wedges
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 pound Russet Potato
- 2 teaspoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Kosher Salt (divided)
- 1 head Cauliflower (a large one)
- 2 teaspoons Lemon Pepper Seasoning
- 1 pound Green Beans
- 3 Tablespoons Unsalted Butter
- 1 clove Garlic
- 1 Lemon (zest and juice)
1. PREHEAT THE OVEN TO 425 DEGREES
Wash the potatoes and slice in half. Place cut side down and hold your knife on an angle, cutting around the potato, think about cutting in the shape of spokes of a bicycle. Toss the wedges on a baking sheet with 1 teaspoon of olive oil and a ½ teaspoon of salt. Spread out on the pan so they have space in between and put in the oven. Roast for 20 minutes, tossing carefully halfway through.
Slice the head of cauliflower into ½” thick steaks. Place on a separate baking sheet. Drizzle evenly with remaining teaspoon of olive oil, sprinkle with the lemon pepper heavily on the top side only. Place in the oven and bake for 10 minutes.
4. GREEN BEANS
Prep beans by trimming off the stem end and washing the beans. Add to the pan with the cauliflower after they’ve roasted for 10 minutes. Roast beans and cauliflower together for 6 minutes longer.
5. BUTTER SAUCE
While cauliflower is cooking, make the sauce by melting the 3 Tablespoons butter in a small pot. Smash the garlic clove with the side of your knife so it breaks open but is still in one piece. Add to the butter. Zest the entire lemon in. Turn off the heat, and whisk the butter vigorously, while pouring in the lemon juice. The butter will thicken as it emulsifies. Season with a pinch of salt to taste.
Plate the potatoes, beans, and cauliflower. Serve butter sauce over top to taste.