There’s a new steak in town! And boy, is it good. I don’t think I’ve ever gotten excited about cauliflower before but this recipe really did it for me. It caught my attention when it was featured in Giant Supermarkets’ fall cooking magazine. The original recipe was for grillling the steaks but I roasted mine because of weather limitations. The cauliflower is sliced thick and across its whole width to create hearty “steaks”. With Italian seasonings and the charring from roasting, it becomes smokey and acquires a whole new attitude! The addition of a cheesy crust, makes it satisfying and it steals the show. Feel free to serve it as a side to a real steak but you may find it holds up its own as a main course. Consider adding a dipping sauce or sautéed mushrooms if serving as a main dish. Try it and you could become excited about this bold new kid in town too!
PARMESAN CRUSTED ROASTED CAULIFLOWER STEAKS
1 cauliflower head
2 T olive oil
1/2 t dried oregano
1/2 t garlic powder
ground black pepper to taste
1/2 c grated parmesan
Method: Preheat oven to 425F. Remove all green leaves from cauliflower and cut stem flush with flowerlets. Working from the top and from the center, cut four 3/4 inch thick slices of cauliflower so you end up with large steaks. Save the ends for another use. Line a baking sheet with parchment or foil. Coat each side of the steaks with the oil. Sprinkle with the oregano and garlic powder. Bake for 20 minutes, turning once half way through. Sprinkle with freshly ground black pepper and the parmesan cheese. Return to oven for a minute or two to melt the cheese, watching so it does not burn.