4 Servings 20 min Cook
1 Head large (6-7" dia.) Cauliflower
1/2 Cup Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Fruit without seeds Lemons
Preheat oven to 350 degrees F.
Use a sharp, heavy knife to cut cauliflower into 1-inch-thick steaks, starting at the center of the cauliflower head and cutting through the stem end, from top to base.
You should have four steak slices total.
(Cook the extra pieces along with your steaks, as they are still great to eat.
)
Lay the four steaks on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper.
Heat the remainder of the oil in a large skillet over medium-high heat.
Place as many of the steaks in the skillet as will comfortably fit .
Fry for 2-3 minutes on each side or until golden brown and slightly softened; then, return the steak to the baking sheet.
Repeat until all the steaks are cooked.
Place the baking sheet in the oven and bake until the cauliflower steaks are tender, 10-15 minutes.
Serve with lemon wedges, either hot or at room temperature.
Tip: try whisking a little curry powder into the oil.
Serve with a green salad for a complete meal.
