So, this recipe is proof that cooking doesn’t have to be complicated, messy, time consuming, or expensive. We all like that, don’t we? 🙂
Also, it’s a great crowd pleaser because it’s Paleo, vegan and vegetarian, gluten free, sugar free, soy free, and dairy free!
And I like it because it doesn’t take much to explain how to make it!
I got the idea from listening to the Good Food Podcast with Evan Kleiman. She described her favorite preparation of cauliflower (this way), and I was sold. Last time I was at the market, I bought two heads of cauliflower so I could experiment, and this is what I did:
Preheat oven to 375°
Do NOT core the cauliflower. Instead, cut the cauliflower straight down (vertically) so that you have 2 or 3 large pieces (steaks) with the florets still attached to the core.
Lay flat on a baking sheet and drizzle liberally with olive oil. Then sprinkle with your favorite sea salt. I have a fancy grey salt I got as a gift on my birthday from The Meritage Resort and Spa in Napa that I have been using in everything! 🙂
Place in oven and allow the cauliflower to roast… it will almost fry in the oil. After about 25 minutes, remove from the oven and flip the steaks with a spatula. Then return the pan to the oven and roast again for 20-25 more minutes, or until steaks are golden brown.
And that’s it! It’s that easy. And, that thing you have always been throwing in the trash… you know, the core? It’s the most delicious part!! 🙂