Minestrone with Roasted Cauliflower Steaks


  • 1 Head of Cauliflower, thick sliced
  • 3 Tbsp.  Olive Oil
  • Kosher Salt and Pepper, to taste
  • 24 oz. Boulder Organic Minestrone Soup


  1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  2. Arrange the sliced cauliflower on the parchment. Brush both sides with olive oil and season with salt and pepper.
  3. Cover the cauliflower with foil and seal around the edges. Place the sheet on the center rack of the oven. Allow the cauliflower to steam for 15 minutes before removing the foil.
  4. Roast the cauliflower for 15-20 minutes, until the tops begin to brown. Flip the slices with a spatula and brown the other sides.
  5. Serve the roasted cauliflower steaks alongside warm bowls of Minestrone soup.
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