Ingredients
The following ingredients have 4 Servings
- 1 large head of cauliflower
- 1 tbsp extra virgin olive oil
- A dash of ground black pepper
- A dash of salt
Instruction
- Preheat the oven to 400ºF or 200ºC.
- Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together.
- Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks.
- Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides.
- Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point.
- Serve immediately plain or with some chimichurri, vegan mayo, vegan sour cream or vegan pesto on top. If you're oil-free, you can try it with my homemade oil-free chimichurri sauce, it's out of this world!
- Keep the leftovers in an airtight container in the fridge for 3-5 days.
