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
Loaded Bacon Cheese Fries
My hubby is a huge fan of shrimp and ever since I made this dish, he would keep requesting it!.
Cheesecake Crescent Rolls Casserole Recipe
Taste of Tradition: Savor the Flavorful German Potato Pancakes Recipe
BAKED MOROCCAN-SPICED CHICKEN WITH VEGETABLES
What happens after 1 minute if you apply toothpaste to the scissors?
