Roasted cauliflower steaks are my absolute favorite way to eat this sometimes hated veggie.
And it sure is heck of a lot better for you than drowning it with cheese sauce.
Actually, it kinda makes me feel all adult like.
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Seriously, if you have been avoiding cauliflower, give this recipe a try and I bet you will fall in love all over again..minus the cheese sauce. Your arteries will thank me later.
Take a peek at how easy it it.
Trim the leaves and stalk off.
Slice into 1″ “steaks”. You may only get 2 whole “steaks” but that’s ok. Just slice the pieces the best you can.
Place on baking sheet
Slice garlic
Add it into a small pan with the EVOO and rosemary. Cook until light golden
With a pastry brush, brush oil over cauliflower and sprinkle with coarse kosher salt and pepper.
Roast and sprinkle with parmesan cheese when done roasting. Add additional salt and pepper to your liking.
- 1 head Cauliflower
- 4 tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic, sliced into pieces
- 1/4 teaspoon Dried Rosemary
- 1/4 cup Parmesan Reggiani Cheese, grated
- Coarse Kosher salt and Pepper
- Preheat oven to 425
- Line a baking sheet with foil.
- In a small pot add the olive oil, garlic and rosemary.
- Cook over medium low heat for about 5 minutes or until garlic becomes golden(but not burned).Remove from heat.
- Trim leaves and thick stalk off cauliflower.
- Using a large sharp knife, cut the cauliflower into 1/4″ “steaks”. You may only get 2 good whole steaks. Slice the rest of the cauliflower the best you can into mini streaks.
- Brush both sides of the sliced cauliflower with the olive oil (discard garlic pieces) and season with salt and pepper.
- Bake for 30 minutes, carefully turning half way through.
- Sprinkle parmesan over cooked cauliflower.
- Serve
Another one of my favorite roasted vegetable recipe is my Roasted Brussel Sprouts.