Spicy Sardines on Roasted Cauliflower Steaks Simple oven-roasted cauliflower steaks are an excellent, low-carb canvas for our Sardines in Louisiana Hot Sauce. Total Time 45 minutes Servings 4 servings Ingredients Share 1 (3.75 oz) can Chicken of the Sea® Sardines in Hot Sauce 1 medium head of cauliflower, sliced about 1/2” thick1/4 cup vegetable oil2 Tablespoons Worcestershire sauce1 teaspoon freshly chopped thyme leaves or 1/2 teaspoon dried thyme (or herbs of choice)1/2 teaspoon garlic powder1/2 teaspoon onion powdersalt, to tasteblack pepper, to taste1/2 cup freshly grated Parmesan cheese2 Tablespoons minced parsleylemon wedges, for serving 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. In this Recipe: Sardines in Louisiana Hot Sauce