Spicy Sardines on Roasted Cauliflower Steaks
Simple oven-roasted cauliflower steaks are an excellent, low-carb canvas for our Sardines in Louisiana Hot Sauce.
Ingredients
- 1 (3.75 oz) can Chicken of the Sea® Sardines in Hot Sauce
- 1 medium head of cauliflower, sliced about 1/2” thick
- 1/4 cup vegetable oil
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon freshly chopped thyme leaves or 1/2 teaspoon dried thyme (or herbs of choice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 Tablespoons minced parsley
- lemon wedges, for serving
Nutrition Facts
calories
257
total fat
19.5g
saturated fat
4.8g
trans fat
0.2g
cholesterol
22mg
sodium
471mg
total carbohydrates
12g
fiber
3g
total sugars
4g
protein
11g
vitamin d
7%
calcium
20%
iron
10%
potassium
13%
Instructions
- Pre-heat oven to 400°F. Line baking sheet pan with parchment paper or foil.
- In a bowl, combine oil, Worcestershire sauce, dried herbs, garlic powder, and onion powder. Whisk ingredients together.
- Lay cauliflower on prepared baking sheet pan in a single layer. Brush the marinade on both sides of the cauliflower slices. Sprinkle salt and pepper to top of cauliflower.
- Bake for 15 minutes, then gently flip the cauliflower over. Continue baking for another 5-10 minutes or until cauliflower is tender.
- Remove pan from oven and lay sardines over the cauliflower. Lightly break up the sardines on the cauliflower. Drizzle the sauce from the sardine can over the cauliflower and sardines.
- Return pan to oven and continue baking for about 5 minutes or until sardines are warm.
- Serve the cauliflower and sardines with Parmesan, minced parsley and lemon wedges.
- Season with additional salt and pepper to taste, if desired.
Nutrition Facts
calories
257
total fat
19.5g
saturated fat
4.8g
trans fat
0.2g
cholesterol
22mg
sodium
471mg
total carbohydrates
12g
fiber
3g
total sugars
4g
protein
11g
vitamin d
7%
calcium
20%
iron
10%
potassium
13%
