This recipe is perfect for a large cauliflower—make an interesting presentation by cutting the middle section into “steaks.” There will be smaller parts left over and those are best cooked as florets. This makes 4 servings of steaks and 4 servings of florets.
Ingredients
- 1 large cauliflower (2 pounds)
- 3 tablespoons olive oil
- 4 teaspoons curry powder
- 1–2 teaspoons ground black pepper
- Salt to taste
Instructions
Start with about a 2-pound cauliflower and slice the middle portion (roughly half) into ½-inch-thick steaks, removing only the thickest stalk parts. Cut the rest into evenly sized florets. Prepare 2 baking pans with a light coating of oil and preheat oven to 400 degrees.
Create a rub with the olive oil and all the seasonings except salt. Using your hands, coat the cauliflower steaks with half of the rub, making sure to get seasoning into the little crevasses. Place the rubbed cauliflower on one pan, sprinkle with salt and set aside. Use the remaining rub to coat the florets. Spread the florets in a single layer on the second baking pan and sprinkle with salt. Roast both pans of cauliflower for about 20 minutes, or until fork tender.
Note: This method can be used to roast other vegetables, especially potatoes, parsnips or carrots.
