A whole head of cauliflower can be sliced to create several large “steaks.” Roasting these cauliflower steaks along with the remaining florets is a fun and different way to enjoy this favorite seasonal vegetable
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed with a press
- 1 head cauliflower
- 2 tablespoons fresh parsley, finely chopped, for serving
Combine lemon juice and garlic in a small bowl. Cut center of head of cauliflower lengthwise into 3/4-inch-thick slices. Arrange on the prepared baking sheet in a single layer. Cut remaining cauliflower into 1-inch-thick pieces and scatter around cauliflower steaks. Brush cauliflower with lemon juice mixture. Roast 40 minutes or until golden and tender.
Sprinkle with parsley and serve.