SIDE: MY OVEN ROASTED CAULIFLOWER STEAKS for TOMORROW’S FILET MIGNON DINNER!

This is one simple and nutritious side. The only work you need to do is to prep the cauliflower head, slice and season the steaks. Then the oven will take care of the rest. I make these steaks often for their flavor and simplicity. The thick slabs of cauliflower steak, when well-seasoned, are delicious and furthermore, the keep well in the fridge for a day or 2.
 
Category:  Side __X__ Veggie __X__
Approx. Prep and Cook Time:    40 Minutes
Approximate Cost:    $3.79 or .95 cents per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
INGREDIENTS
1 medium heads of cauliflower ($2. 49)
¼ c. Angie’s basting olive oil ($1.00)
1 tsp. Roasted Garlic and Herbs (.10)
1 tsp. Garlic Jalapeño (.10)
1 tsp. AdoboChon seasoning (.10)
 
DIRECTIONS

• Wash the cauliflower heads, then remove the outer leaves and trim the bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart and you can simply roast them as florets together with the steaks.
• Preheat your oven to 400 to 425 degrees F. Use a foil baking mold or line a large rimmed baking sheet with foil or parchment paper.
• Drizzle the bottom with some basting olive oil, ½ tsp. roasted garlic and herbs, ½ garlic jalapeño

seasoning and ½ AdoboChon seasoning. Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Drizzle more basting oil on the stakes tops and sprinkle them with the other halves of the seasonings and rub well.

• Roast the cauliflower pieces for 15 minutes covered, then uncover and cook until golden and tender. Remove from the oven, carefully turn, drizzle a bit more basting oil if needed.
• Bake until browned and fork-tender, 10-15 more minutes as needed.

 
My Link: Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil