It’s best to use a large chef’s knife to trim the outer leaves, level the bottom stem, and cut the steaks. Depending on how large the head of cauliflower is, it will yield between two to three, perhaps four pieces.
I prefer two large slices from each head versus four smaller ones so that you produce a more hearty steak. Save the leftover cauliflower florets to make cauliflower rice, risotto, or grits.
Oil helps to brown the surface
To prep, each steak gets drizzled with olive oil, which helps prevent the vegetable from sticking to the baking sheet. It also helps to create a more golden and crisp surface.
Add the seasoning
Slow-Cooked Whole Cauliflower: A Simple, Flavorful Delight
I could eat this all the time and still love it. It’s seriously amazing!
Breaking: Samsung Drops Out of $1 Billion Advertising Campaign with Olympics, “They’ve Gone Woke”
The View Hits Lowest Ratings in TV History After Featuring Robert De Niro.
Breaking: Candace Owens Joins Tucker Carlson on His New Jimmy Kimmel Replacement Show
Stubborn stains on car seats? The trick used by car washes to remove them