Author: Carolyn Severin, Hamama Success Team Member Prep Time: 5 minutes Cook Time: 30 minutes Makes: 2-4 servings If you’re looking for a hearty and delicious veggie dish, these roasted cauliflower steaks are perfect and packed with flavor and great texture! These are easy to make and also make a great appetizer. Ingredients: 1 head cauliflower ¼ cup olive oil ½ cup & 2 tbsp parmesan cheese, grated 2 cloves garlic, minced ½ tsp onion powder 1 tsp paprika ½ tsp salt Garnish: Cauliflower microgreens Green onions, sliced thin Extra parmesan cheese, grated Dipping sauce Salt and pepper to taste Instructions: Preheat the oven to 450°F. Cut the cauliflower steaks: Remove the outer leaves and trim the very bottom of the core, keeping the core intact. Slice the cauliflower head into ¾ inch-thick slices. Slice in half or to the size you want the steaks to be (for an appetizer, you can cut smaller pieces). The outer slices may fall apart and you can just roast them as florets with the steaks. In a bowl, add in the olive oil, 2 tbsp parmesan, minced garlic and spices and mix to combine. Brush the mixture over each cauliflower steak on both sides. Take the remainder of the grated parmesan and add it to a bowl or plate. Dip the cauliflower steaks in the parmesan on one side only. Add the steaks to the oven and cook for 10 minutes. Once the 10 minutes is up, turn the oven down to 425°F. Let the steaks cook for another 20-25 minutes until crispy. When the cauliflower steaks are ready, garnish with fresh cauliflower microgreens, green onions, a delicious dipping sauce and salt and pepper to taste and enjoy!
