Sliced thick, dressed with a little flavorings, zapped, then roasted. Tastes good. Like itself!

Who invented the idea that cauliflower should taste like steak? Who decided that people who choose to be vegetarians or vegans or breatharians want to get the mouth feel of meat when they sit down to eat?

I don’t endorse any of that. If you’re a vegan or a vegetarian, surely your ethics demand that you don’t “miss meat,” or “miss the feeling of chewing meat.”

Cauliflower sliced into a steak and roasted was delicious.

So anyway, I made something that’s been floating around lately, and on Pinterest: Cauliflower Steaks. Now look. I heart cauliflower quite a bit. In fact, I cannot believe anyone would mash it to make fake potatoes or to use as a pizza crust. It’s not a chameleon! It’s a cauliflower. My results were delicious, but I am grateful that the cauliflower tasted the way it should. I love it for what it is. Love me for who I am. That’s all I ask.

This cauliflower came from WholeFoods Kahala.

Roasted Cauliflower Steaks

• Slice a couple of 1-inch steaks from the center of your cauliflower and place in a glass baking dish coated with a thin layer of olive oil.
• Sprinkle the cauliflower with a tablespoon of olive oil, a tablespoon of balsamic vinegar, salt, pepper, and Italian herbs.
• Cover with plastic wrap.
• Zap in the microwave for about five minutes.
• Remove from microwave and let sit while regular oven preheats to 425 degrees.
• Remove plastic wrap and place in oven, uncovered.
• Roast for about 15 minutes.
• Remove, sprinkle with freshly grated Parmesan cheese and place in oven.
• Turn oven off and let rest in there until cheese melts.
• Serve.

Pretty sure it doesn’t have too many calories, but watch the cheese portion.

Tastes like CAULIFLOWER! DELICIOUS!