Roasted Cauliflower Steaks - How To Roast Cauliflower Steaks

Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-inch thick slices (two off each half). Set cauliflower steaks aside. You can get two (2) large cauliflower steaks and two (2) medium-size cauliflower steaks from the cauliflower head.

You can cut the remaining cauliflower florets and brown them with the steaks, or save them for another use.
 

In a large nonstick frying pan over medium-high heat, heat olive oil. Working in two batches, add cauliflower steaks, season with salt and pepper, and sear 2 to 3 minutes per side until golden brown (this will create a nice brown sear). Only turn once as they are a bit delicate. Remove from pan and place on prepared baking sheet. Repeat with remaining cauliflower steaks. You may need to add additional oil between batches.
 

Roast cauliflower, in the oven, approximately 15 to 20 minutes. When the cauliflower steaks are done, remove from heat and transfer cauliflower steaks onto individual serving plates.

Makes 2 to 4 servings (depending on serving sizes).

Variation Ideas:

• Lightly sprinkle some toasted sesame oil over top of the cauliflower steaks before roasting. Before serving, sprinkle with some sesame seeds.

• Sprinkle 1 tablespoon minced garlic over the top of the cauliflower steaks before roasting.

• Sprinkle 1/2 teaspoon cumin seeds and 1/4 teaspoon ground coriander

over the top of the cauliflower steaks before roasting.

• Delete salt and add 1/4 cup soy sauce before roasting.

• Substitute smoked paprika for the salt and black pepper when searing.

• Add 2 tablespoons balsamic vinegar and 1/2 cup finely-shredded Parmesan cheese after baking. Return to oven and continue roasting until the cheese is melted and any moisture has evaporated, approximately 5 additional minutes.