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
classic Southern Potato Salad
Easy & Flavorful Homemade Chicken Recipe: A Step-by-Step Guide
Mouthwatering ewa agoyin beans
Beef and Cheese Chimichanga
ITALIAN DRUNKEN NOODLES
Ultra-Moist Very Wet Chocolate Cake Recipe
Turkish bread filled with potatoes
Never heard of this combo before, but tried a bite of this ‘Berry Bliss’ cake and I knew I couldn’t have it any other way!
I thought my aunts’ special recipe was gone forever, but you know what? I finally found it, and it tastes even better!
