Garlic Butter Cauliflower Steaks with Balsamic Veggies

INGREDIENTS

• 2 Cauliflower Steaks [slice the cauliflower in half through the center of the core. Take each half and slice parallel to the core to make about a 1″ (2.5cm) cauliflower steak. Can use the remaining cauliflower in a stir-fry.]
• 4 Tbsp Non-dairy Butter, divided (I used Country Crock Plant Butter)
• 1 Tbsp Lemon Juice
• 1 tsp Garlic Powder, divided
• 1 tsp Onion Powder, divided
• 1/2 tsp Salt, divided
• Black Pepper
• 4 Small Yukon Gold Potatoes, cut into about 1-inch (2.5cm) cubes 4 Cups
• 3 Cups Halved Brussels Sprouts
• 3 Tbsp Balsamic Vinegar

For the Gremolata

• Zest 1/2 Lemon
• 1 small Clove of garlic
• 1 Cup Parsley Leaves
• 1 Tbsp Capers

INSTRUCTIONS

1. Preheat oven to 425F/220C.
2. Lay cauliflower steaks and veggies onto a sheet pan. Sprinkle the potatoes and brussels with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, freshly ground black pepper and drizzle 3 tablespoons of balsamic vinegar over them.
3. In a small bowl, melt 4 tablespoons of non-dairy butter. Drizzle 1 Tablespoon of the melted butter over the brussels sprouts and potatoes. Toss them with your hand to coat the potatoes and brussels sprouts evenly.
4. Into the remaining 3 Tablespoons of butter, add lemon juice, the remaining 1/2 tsp of garlic and onion powder, the remaining 1/4 tsp salt and some freshly ground black pepper. Stir to combine.
5. Using a brush, coat the cauliflower steaks, top and bottom with all of the garlic butter mixture. Roast on the middle rack of a 425F/220C oven for 50-60 minutes or until everything is brown and tender, stopping after 30 minutes to flip the steaks and stir the potatoes and brussels.
6. While the cauliflower and veggies are in the oven, make the gremolata. Finely chop the lemon zest, parsley, garlic and capers together and set aside.
7. When the cauliflower and veggies are done, remove from the oven, plate and immediately sprinkle with gremolata. Serve.

Gremolata served with the Cauliflower Steaks