If you want a wow factor restaurant worthy entree, try cauliflower “steaks.” They are a great base to loads of amazing dishes. Whatever you do with a chicken breast, you can do with a slab of cauliflower. — think Cauliflower Marsala, Cauliflower Piccata, Cauliflower Francese. Our favorite, especially at the holidays, is to serve with roasted portobellos and gravy on top (both the red wine sauce recipe and the sherry gravy).
Cauliflower Steak
If you want a wow factor restaurant worthy entree, try cauliflower “steaks.” They are a great base to loads of amazing dishes. Whatever you do with a chicken breast, you can do with a slab of cauliflower. — think Cauliflower Marsala, Cauliflower Piccata, Cauliflower Francese. Our favorite, especially at the holidays, is to serve with roasted portobellos and gravy on top (both the red wine sauce recipe and the sherry gravy).
Ingredients
Method
- Preheat oven to 425 degrees.
- Slice a head of cauliflower into 1/2 inch slabs through the core. You will likely get about 4 intact slabs. Save the rest to cook or roast another time.
- Drizzle baking sheet with olive oil. Place cauliflower slabs on baking sheet, drizzle the top with additional oil and season with salt and pepper. Roast for about 20 minutes, flip and roast another 15 to 20 minutes until golden brown.
