Roasted Cauliflower Slabs: Ugly, But Oh So Good

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Roasted Cauliflower Slabs

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.