It’s best to use a large chef’s knife to trim the outer leaves, level the bottom stem, and cut the steaks. Depending on how large the head of cauliflower is, it will yield between two to three, perhaps four pieces.
I prefer two large slices from each head versus four smaller ones so that you produce a more hearty steak. Save the leftover cauliflower florets to make cauliflower rice, risotto, or grits.
Oil helps to brown the surface
To prep, each steak gets drizzled with olive oil, which helps prevent the vegetable from sticking to the baking sheet. It also helps to create a more golden and crisp surface.
Add the seasoning
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I appreciate your gratitude! This solution is perfect for a quick source of comfort!
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!