This is a baked version of a nice vegetarian cuisine that can be served as either a main dish or side. I like the oven version because it frees up my stove top or other things and it’s easier to time its completion to coincide with the rest of the plated items.
Ingredients
- 1 cauliflower head – cut in 4 thick slices
- 2 oz Olive oil
- 1/2 cup + 2 TBL freshly grated parmesan cheese
- 2 TBL Parmesan – grated
- 2 cloves Garlic – minced
- 0.5 tsp paprika
- 0.5 tsp Onion powder
- 0.5 tsp Kosher Salt
- 0.25 tsp chili pepper flakes – (optional)
- Fresh chives – chopped (optional)
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Preheat oven to 450°F.
- Dry cauliflower and slice in half, then slice each half to create four steaks.
- Line baking pan and transfer steaks to the pan.
- Whisk together olive oil, 2 TBL parmesan, garlic and spices.
- Brush front, back and sides of the steaks with the mixture.
- Dip one side of the steaks in the remaining parmesan and place the parmesan side down on the pan.
- Bake steaks for 10 mins at 450° F.
- Reduce oven to 425°F and bake 20-25 mins. (maybe longer depending on steak thickness).
- Remove from baking tray and serve crispy side up with some fresh chives on top.
- Can garnish with a sauce, such as South Carolina BBQ, Aoli sauce, Tzatziki sauce, or Avacado sauce.
