Cauliflower Steaks

Instructions

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Remove the outer leaves, core, and some of the stem from the cauliflower, keeping the head intact.

Bring a large pot of salted water to a boil over high heat. Add cauliflower and boil for 3 minutes. Lift out of the water and rinse under cold water. Drain and pat dry.

Meanwhile, heat oil in a skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes, or until soft. Add garlic and rosemary and cook, stirring frequently, for 1 to 2 minutes, until garlic is fragrant.

Cut cauliflower in half using a serrated bread knife. Position each half cut side down on a cutting board and cut into 3⁄4- to 1-inch-wide slices or steaks.

Add a slice to the skillet and cook for 2 minutes, or until lightly browned. Flip over and cook for 1 to 2 minutes, until lightly browned. Remove from the pan and place on prepared baking sheet. Remove onion and garlic from the pan and add to the baking sheet. Place baking sheet in preheated oven.

Repeat step 5, adding more oil to the pan as needed, browning remaining slices, and keeping them warm on the baking sheet until all are browned. Sprinkle with salt when all slices have been browned.

To Serve

Serve one or two steaks as a side dish with some of the onion, garlic, and herbs, and a dollop of hummus, or sprinkled with Parmesan cheese (if using).

You’ve Got Options

Try different herbs and spice blends with this recipe: dried chopped red bell pepper or hot red pepper flakes, Garam Masala Spice Blend, Curry Spice Blend, or Mediterranean Herb Blend.

One tablespoon lemon juice or soy sauce may substitute for the rosemary.

Makes About 10 To 12 Steaks, Easily Halved

Ingredients

• 1 head cauliflower

• 2 tablespoons extra-virgin avocado oil, plus more if needed, divided

• 1 medium onion, chopped

• 1 clove garlic, finely chopped

• 1 tablespoon chopped fresh rosemary (see options)

• 1 tablespoon kosher salt or coarsely ground sea salt, plus more if needed

GARNISH (OPTIONAL)

• ¼ to ½ cup hummus or Roasted Red Pepper Hummus, or store-bought

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.