Easy Roasted Cauliflower Steaks

Yield: 3-4 servings

Roasted cauliflower steaks are easy, flavorful, and can be enjoyed as a simple side dish or used as a base for a variety of other toppings. Think cooked lentils with my tahini-harissa sauce or build a pizza-inspired meal with sauce, cheese, and your favorite toppings!

Preheat the oven to 425℉. Lightly oil a baking sheet or coat with nonstick spray.

Trim the cauliflower of any tough stem pieces and slice to form a flat base for easier cutting, if necessary. (Any green leaves may be left, as they will become crisp and flavorful when roasted.) Cut the cauliflower into slices that are ¾- to 1-inch thick, cutting from the top of the head to the bottom and from one side to the other (rather than into halves first). Don’t worry if some of the pieces crumble. The little bits will add to the texture later. Helpful hints: Depending on how big your head of cauliflower is, you’ll likely get 3 to 4 steaks. If the slices closer to the ends fall apart (there is not enough core under the rounded parts to keep them fully intact), you can place the pieces together on the baking sheet to look like an intact steak. (see photo above)

Place the slabs on the prepared sheet and brush (or lightly spray) with olive oil. Sprinkle the seasonings evenly overtop. (Tip: I find it easier to mix them in a small bowl first.)  Roast for 20－25 minutes or until tender and lightly golden on the bottom. Toss or brush any loose florets or little bits with olive oil and season them lightly as well. They can be distributed around the steaks.

If using Parmesan, when cauliflower is done roasting, sprinkle each steak with cheese to lightly cover, and place back in the oven for 5 minutes or until melted. You may also broil for a minute or two until golden on top, watching closely to avoid burning.