Parmesan Cauliflower Steaks with Marinara & Mediterranean Quinoa &



  • 1 Bag (10 oz.) Path of Life Mediterranean Blend, cooked according to package instructions.
  • 2 Tsp. Olive Oil
  • ½ Tsp. Italian Seasoning
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • 1 Tbsp. Parmesan, grated
  • 1 Cup Marinara Sauce, heated
  • Optional: Chopped Parsley, additional Parmesan



Chef’s Tip: Cauliflower florets can be used instead of steaks; just toss with oil and seasonings and roast, stirring halfway through.

  1. Preheat oven to 425F.
  2. Combine olive oil, Italian seasoning, garlic powder and salt. Place steaks on a baking sheet lined with parchment paper. Brush top of cauliflower with oil mixture. Roast 15 minutes. Turn over; brush with remaining oil mixture and roast 15 minutes or until tender and beginning to brown. Sprinkle with Parmesan and roast 5 minutes.
  3. Transfer cauliflower steaks to plates, sprinkle with parsley and additional Parmesan if desired. Serve with Mediterranean Quinoa Blend and a side of marinara for dipping.

Serves: 4