Prep: 15 minutes
Bake: 20 minutes • Serves: 4
2 tablespoons canola oil
1 teaspoon kosher salt
1/4teaspoon ground black pepper
8 fresh thyme sprigs
8 garlic cloves, smashed
4 fresh rosemary sprigs
4 tablespoons unsalted butter
1.Preheat oven to 350°. Line rimmed baking pan with parchment paper. Place cauliflower, stem side down, on cutting board; cut four 3/4-inch-thick steaks from center (reserve remaining cauliflower for another use).
2.Place steaks on prepared pan; coat both sides with oil and sprinkle with salt and pepper. Bake 20 minutes, turning once halfway through cooking.
3.In large skillet, in 2 batches, cook 4 thyme sprigs, 4 garlic cloves, 2 rosemary sprigs in 2 tablespoons butter over medium-high heat 2 minutes. Add 2 cauliflower steaks; sear 2 minutes on each side, basting occasionally with butter mixture. Repeat to sear remaining 2 cauliflower steaks. Serve steaks drizzled with butter mixture.
Approximate nutritional values per serving:
199 Calories, 19g Fat (8g Saturated), 31mg Cholesterol,
500mg Sodium, 7g Carbohydrates, 3g Fiber, 2g Sugars, 3g Protein