Roasted Cauliflower “Steaks”

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Fresh Thyme for Garnish
  • Salt and Pepper to taste
  1. Preheat your oven to 400°F.
  2. Remove the outer leaves of the cauliflower, and wash if necessary. Trim ends, but leave the core intact. Set the cauliflower right side up on a cutting board and slice in 1/2 – 3/4 inch slabs. You should be able to get two large and two medium slabs, with a little left over on each side.
  3. Season the slices with salt and pepper and thyme on both sides. Heat 1 tablespoon olive oil in a large skillet over medium high heat until it is shimmering. Add garlic and sauté for 1 minute. Add cauliflower and cook for about 2 minutes per side, until nice and golden.
  4. Transfer to a baking sheet, brush with the remaining tablespoon of olive oil and roast for about 15 minutes, or until tender.
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