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
How to grow onions in pots at home
A Handy Trick: Using Alcohol with Toilet Paper for Cleaning and Freshening
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
Natural Ant Control: Harnessing the Power of Peppermint Essential Oil
The whole internet collaborated and couldn’t find what this is. I’m not sure what this is, 50% of people don’t know too…
Carrot Cake
