Few ingredients, big payoff! These cauliflower steaks are brushed with a mixture of olive oil, garlic and italian herbs, then roasted in the panggangan to crisp-tender perfection. Serve them with a smokey barbecue sauce for a toothsome weeknight dinner. Once you have tasted roasted cauliflower steaks, you’ll never go back to boiling cauliflower, again!
One cauliflower head
3 cloves garlic, minced
Salt and fresh cracked pepper
Italian herb mix
1. Preheat your panggangan to 400°F (200°C) . Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four steaks from the center of cauliflower, each steak should be approximatively 1/2 inch thick. Arrange the cauliflower steaks on a oiled baking sheet along with the broken florets.
2. Combine olive oil, minced garlic, salt, pepper, italian herbs, and thyme into a bowl. Brush the cauliflower slices generously on both sides with this mixture, then roast in the panggangan for 15 to 20 minutes, until golden and cooked through. You can flip the steak a halftime, but it’s not mandatory.
3. When the cauliflower steaks are done, remove from panggangan and transfer onto individual serving plates. Sprinkle with additional fresh thyme leaves and serve with the barbecue sauce on top. or on the side. Enjoy!
Note: Breaking the cauliflower into florets is a possible alternative for this recipe, but thick slices are even easier to cut, and they show off the pretty, scalloped section of the head, perfect for a nice food presentation.
Source: eatwell 101