Dr. Beth's Roasted Cauliflower Steaks

Serves: 2 to 3

Ingredients:

• 1 very large head of cauliflower (about 3 pounds)
• 2 to 3 tablespoons olive oil or coconut oil (we prefer the coconut flavor!)
• Coarse sea salt and coarsely-ground black pepper
• (optional: rosemary or garlic salt)

Preheat oven to 375 degrees F. Line a baking sheet with foil.

Directions:

• Wash and remove the green tough outer leaves. Leave the core (stem) intact. Cut out the base so that it can stand up without moving around.
• Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-inch thick slices (two off each half). (2) large and two (2) medium
• You can cut the remaining cauliflower florets and brown them with the steaks, or save them for another use.
• In a large nonstick frying pan over medium-high heat, heat your oil. Working in two batches, add cauliflower steaks, season with salt and pepper, and sear 2 to 3 minutes per side until you see a nice brown sear. Only turn once. Remove from pan and place on prepared baking sheet. You may need to add additional oil between batches. Roast cauliflower, in the oven, approximately 15 to 20 minutes.

This recipe was featured on our "Caulifower Show" on "Recipes For Life With Dr. Beth" - available for purchase on DVD.

---