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
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ROASTED VEGETABLES
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BAKED BRIE with Honey-Lemon Cooked Strawberries and Blueberries.
Always a quick and easy weeknight meal for us! Addictive!
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Chocolate dessert cream with Kinder Bueno white.
