Um. Do we even need a recipe?

This may be more about technique.  Just remember to roast cauliflower steaks to a golden brown. I sometimes bring out the roasted cauliflower too early; when the cauliflower is a little brown on the edges but the majority is still not brown.  I regret when I do that.  It’s just not as tasty. Put that pan back in and roast it longer!  The more brown (not black), the better!  
There are variables like your oven temperature, the thickness of your steaks and whatnot but here goes anyway. This is what I did.  You may add chunks of onion, cloves of garlic, chili flakes, shaved parmesan, parsley and capers to the pan near the last 10 min of baking if you want to gild the lily.  Golden brown though.  You are not going to have yumminess unless you go golden brown ALL OVER :)’
Roasted Cauliflower Steaks
1 whole cauliflower, washed and leaves trimmed off
2 tablespoons avocado oil
Salt and pepper to taste
1 whole lemon
1.  Preheat oven to 375F (convection) or 400F (regular oven).  
2.   Using a large knife, slice the whole cauliflower into steaks about 3/4 inch thick.  Carefully slide the steaks onto a sheet pan lined with parchment paper.  Use a spatula to transport the steaks to the pan if you have difficulty keeping the steaks together
3.  Brush avocado oil over all the steaks.  Sprinkle with salt and pepper.
4. Flip the steaks carefully with the spatula and/or tongs.  Brush the other side with avocado oil and sprinkle with salt and pepper.
5.  Roast the cauliflower steaks–in a convection oven ideally– at 375F for 20 minutes. If you don’t have a convection feature on your oven, bake at 400F
6.  After the 20 minutes, remove pan from the oven (rest on heatproof surface) and carefully flip the cauliflower steaks with tongs and/or a spatula.  Return to the oven to roast for another 20 minutes. Check to ensure that the cauliflower steaks are evenly golden brown all over.
7.  Serve with wedges of fresh lemon which should be squeezed all over the steaks before eating. 


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