Roasted Cauliflower Slabs: Ugly, But Oh So Good

I was inspired by my conversation with cookbook author Molly Stevens . Her latest book is All About Roasting. So last night I roasted a cauliflower cut into steak-like slabs. Easy isn’t even the word for it. Cheating is more like it. The slabs get a drizzle of olive oil and a sprinkle of salt and pepper then go into a 400 degree oven. In about 20- 30 minutes the slices have a lovely soft, sweet interior and a deep brown exterior that looks scary at first but offers a welcome touch of crunch on the outside. Warning: Make double the amount you think you need. People gobble them up. They’re also delicious in an all veg sandwich.