We've talked about roasted veggies here in the Cafe before, but this...oh man...you have to try it!
Start with a head of cauliflower. Doesn't it look beautiful?
Slice it into "steaks" about one inch thick. I did three (one was quite small) because this was going to be the main course for my lunch. If you're using it as a side dish, make one slice per person.
Lay the "steaks" on parchment paper that you've prepared with cooking spray or lightly coated with oil. Coat the top of the slices with oil, also. (I used coconut oil.)
Season with salt, pepper and garlic. Roast at 450° for 45 minutes.
Be sure to choose a coolish day!
After 45 minutes, take the "steaks" out of the oven and add whatever toppings sound good. I used shredded cheddar, but don't you think crumbled bacon would be great, too?
Put the pan back in the oven and turn off the heat. Leave it be for 30-45 more minutes.
I left mine in for a full hour - a bit too long - but so scrumptious! The cauliflower was soft and creamy, and the cheese was toasted and yummy.
And yes, it was a delicious lunch!
I wrote about this quaint cabin and the prolific poet who lived there last year (you can read that post here), and I fell in love with the place and the man all over again on this visit.
After all, how can you not love a man whose walls are lined with bookshelves?
And looking at that post from last year, I am reminded that I gave up on my sourdough! But no worries. I'm going to try again...I'll see if I know what went wrong last summer. I think I have it figured out.
How is the summer going at your house? Do you have tourists in your area? Or are you the one who travels to far destinations?
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.
Stop by Jan's website to learn more about her books: www.JanDrexler.com