This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit Magazine. Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from its thickest part, a good half inch or a more keeping everything intact resembling a little tree. I decided to roast my “steaks” so I drizzled each side with olive oil, salt, pepper and a sprinkling of Romano or Parmesan cheese of course!
Bake in a 400F (200 °C) oven until tender and golden on each side gently flipping each “steak” over with a spatula. Don’t worry about the stem and core being attached you’re going to eat it all!
The end result gives you the perfect surface for a topping of your choice, think about it for a minute, the possibilities are endless! I might even stick a fried egg on top for some “steak” and eggs next time!
The topping I made had quartered grape tomatoes, sliced green and kalamata olives, finely diced red onion, fresh basil, parsley and olive oil, if I had a jar of artichokes I would have chopped a few in there and maybe even a couple sun dried tomatoes.
A good start of the week….
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