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
Crack Chicken Foil Pack
This recipe is now my absolute favorite breakfast and can also be taken on the go.
Strawberry Crunch Pound Cake
This is so good that I get requests for Sunday brunch all the time!
“A Night to Remember: How My Husband’s Cheap Salad Order Turned Our Anniversary Upside Down”
Elton John Bids Farewell to Touring After 50 Years on the Road
How can I remove the unsightly ring of lime that forms around the taps?
After eating this, I’m never having salmon any other way!
How to clean shower bars perfectly: you won’t find any traces of dirt
