It’s best to use a large chef’s knife to trim the outer leaves, level the bottom stem, and cut the steaks. Depending on how large the head of cauliflower is, it will yield between two to three, perhaps four pieces.
I prefer two large slices from each head versus four smaller ones so that you produce a more hearty steak. Save the leftover cauliflower florets to make cauliflower rice, risotto, or grits.
Oil helps to brown the surface
To prep, each steak gets drizzled with olive oil, which helps prevent the vegetable from sticking to the baking sheet. It also helps to create a more golden and crisp surface.
Add the seasoning
This is so good that I get requests for Sunday brunch all the time!
Old Fashioned Goulash
EAT CAKE OFF THE TRAY, INCREDIBLY DELICIOUS!
Ham and cheese croque cake is an absolutely easy recipe.
The lemon whip trick: try it and you won’t believe it!
Butter Buttermilk Biscuits
Simply fantastic! Could eat this for lunch and then dinner again!
Savory Eggplant Rolls: A Flavorful Twist on a Classic Dish
I Invited My New Friend over — When She Saw My Husband, She Almost Lunged at Him
