My favorite way to cook vegetables is to roast them in the oven. My absolute favorite roasted vegetable is cauliflower. When roasted in high heat the flat sides of the cauliflower carmelize, the inside softens and the top textured part of the floret becomes golden and crispy.
Roasted cauliflower on it's own, simply dressed with extra virgin olive oil and sea salt is delicious. But roasted cauliflower dressed up with a variety of seasonings and toppings is even better! Thankfully cauliflower is an excellent vehicle for just about any flavor craving you might have and can be prepared in a variety of ways.
My recipe for oven roasted cauliflower steak with parmesan and parsley calls for just a handful of ingredients - 1 head of cauliflower, olive oil, salt, garlic powder, parmesan cheese and fresh parsley. The cauliflower can be cut and prepped faster than it will take your oven to preheat.
The first thing you will need to do is remove some of the stem (but not all) from the cauliflower. You will still want all the florets attached to part of the stem because this will hold steak slices of the cauliflower together. After removing some of the stem, place the cauliflower on your cutting board stem side down. Now slice the cauliflower into steaks about 1 inch thick. Some pieces will fall apart. That is okay. Place all pieces onto a parchment lined baking sheet. Do not overcrowd your pan. Roasted vegetables need space around them for air to flow. If the pan is crowded then the vegetables will not roast and instead will steam.
Now you will brush the cauliflower with olive oil and season the cauliflower with salt and garlic powder. After roasting you will add the parmesan cheese and the parsley and bake for 1 more minute to melt the cheese. Now it's time to eat and enjoy!