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
10 car cleaning hacks You Need to Know
HOMEMADE CHEESY GARLIC BREADSTICKS
Cracked Crab Cheese Bread
Primanti Bros. Loses 3 Major Sponsors After J.D. Vance Fallout: “No Sandwiches, No Sponsors”
My Mother-in-Law Bought Me the Best Mattress – I Was Terrified When I Learned Her True Purpose
Easy Black Bean Taco Recipe
