Preheat the oven to 425°F (218°C). Adjust an oven rack to the top ⅓ of the oven to allow for maximum roasting and caramelization.
Wash and dry the cauliflower and remove the outer leaves. Carefully cut the cauliflower into ¾ “ (190cm) slices starting approximately 1” (2.5cm) from the edge of the cauliflower. The outer florets will fall apart. These can be baked alongside the cauliflower steaks. An extra large cauliflower will yield around 4 steaks. A smaller cauliflower will yield around 2 steaks.
Place the cauliflower steaks and florets on a parchment lined baking sheet and brush each side with extra virgin olive oil. Sprinkle with sea salt, pepper and red pepper flakes.
Place the baking sheet on the top rack and bake for 30-35 minutes until the cauliflower steaks are golden brown on its edges and the bottoms are beautifully golden. Remove from the oven and let the serve immediately. Top with a drizzle of olive oil or dress with your favorite topping.
Preheat the oven to 425°F (218°C). Adjust an oven rack to the top ⅓ of the oven to allow for maximum roasting and caramelization.
Wash and dry the cauliflower and remove the outer leaves. Carefully cut the cauliflower into ¾ “ (190cm) slices starting approximately 1” (2.5cm) from the edge of the cauliflower. The outer florets will fall apart. These can be baked alongside the cauliflower steaks. An extra large cauliflower will yield around 4 steaks. A smaller cauliflower will yield around 2 steaks.
Place the cauliflower steaks and florets on a parchment lined baking sheet and brush each side with extra virgin olive oil. Sprinkle with sea salt, pepper and red pepper flakes.
Place the baking sheet on the top rack and bake for 30-35 minutes until the cauliflower steaks are golden brown on its edges and the bottoms are beautifully golden. Remove from the oven and let the serve immediately. Top with a drizzle of olive oil or dress with your favorite topping.
