These cauliflower steaks can serve as a vegetarian main course or sit beautifully alongside grass-fed, grilled rib-eye or Porterhouse steaks. Piment d’Espelette is the French version of paprika. It’s mild and full-flavored. You can use paprika or red pepper flakes (1 tsp.) instead.
A member of the nutrition-packed, cruciferous cabbage family along with Brussels sprouts and broccoli, cauliflower is anti-inflammatory and antioxidant-rich, and may boost both heart and brain health. Eating cauliflower provides impressive amounts of vitamin C, vitamin K, beta-carotene, and much more while supporting healthy digestion and detoxification.
Cauliflower has indoles (sulfur compounds) that help to prevent cancer by neutralizing carcinogens. It also contains SOD (superoxide dismutase), an antioxidant and anti-inflammatory that fights free-radical damage in your cells and keeps skin youthful-looking.
2 Tbs. olive oil
1 head cauliflower, sliced into 1-inch sections
1 Tbs. butter, cut into small pieces
1 tsp. piment d’Espelette, divided in half (or try turmeric for a variation)
Salt or salt substitute and freshly ground black pepper to taste
4–5 oz. herbed goat cheese spread
1. Preheat the oven to 400 degrees.
2. Spread the olive oil in a large baking dish and lay the cauliflower slices in a single layer in the dish.
3. Dot with the butter pieces and sprinkle with half of the seasonings.
4. Roast at 400 degrees for 20 minutes.
5. Turn the cauliflower over, sprinkle with the remaining seasonings, and roast another 20 minutes or until tender.
6. Allow the cauliflower to cool slightly. Place on a serving tray and dot with the goat cheese.
Chef’s Note: While slicing the cauliflower, some of the slices will fall apart. That’s okay.