As I’ve mentioned in previous posts, roasting caramelizes vegetables and brings out the natural sweetness. Here’s a variation using the same cooking technique, but different prepping technique, I discovered in Alice Water’s cookbook The Art of Simple Food. A whole head of cauliflower is cut in slices from top to bottom to form cauliflower steaks. It’s a more elegant way to serve roasted cauliflower and it’s delicious. I could not stop eating it. Try serving a couple of cauliflower steaks per person, with quinoa and braised kale or chard to make a complete dinner.
Total Active Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4-6 as a side dish, to serve 4 as a main dish use 2 cauliflower heads
Salt and Pepper
Any other spices you wish, but not necessary
1 Head of Cauliflower, sliced top to bottom about ¼ inch thick slices. It’s okay to keep the green leaves on. They are tasty when roasted too.
Baking sheet, tin foil if you would like easy clean-up
Preheat oven to 400 degrees F.
Lay the ¼” thick sliced cauliflower steaks on a sheet pan (lined with foil if you wish for easier clean-up). Drizzle the cauliflower with olive oil and sprinkle with salt and pepper. Flip the cauliflower steaks over and drizzle with more olive oil and sprinkle with salt and pepper. Roast in the 400 degree F oven for about 20 minutes. Flip the cauliflower over at the 10-minute mark if you wish. The cauliflower should be golden at the edges.
Experiment with different spice combinations for different tastes.