Roasted Cauliflower Steaks
The number of "steaks" you'll be able to cut depends on how large a head of cauliflower you buy. I've been finding humongous ones at the farm stand. There will be stray florets, the pieces that break off not so neatly. You can toss those with some oil and seasoning, and roast them on the pan, or store them in a container for another use (try this or this). I've left the measurements open here for a reason. Trust your instincts, as this is really a no-brainer. Add as much (or as little) of the salt, pepper, and paprika, as you like.
- Extra-virgin olive oil
- 1 large head of cauliflower
- Sea salt & ground black pepper
- Smoked paprika
- Basil pesto (recipe here)
- Preheat your oven to 400ºF (200ºC).
- Rub a bit of olive oil all over a rimmed sheet pan; set aside.
- Cut the head of cauliflower down the center, then cut each half 1-inch thick (TK-thick cm) slices.
- Rub both sides of each slice with a bit of oil. Sprinkle with salt, pepper, and paprika on both sides of the cauliflower slices. Place seasoned "steaks" on the prepared pan.
- Bake 15 minutes, until deep golden underneath. Carefully flip "steaks", and cook until golden brown on the other side, 10 to 12 minutes more. Serve hot, with pesto, if desired.