• Liz Talley - Urban Graze

Cauliflower Cheese Steaks

This is a quick, yummy variation on “plain” roasted cauliflower. The steak-slice method is a fun presentation alternative. They are also delicious prepared on the grill!

Preheat oven to 375.

Carefully cut a head of cauliflower lengthwise (including stem) into approx. 3/4” thick “steaks”. Don't worry if a few bits fall off; save and toss into a salad later.

Very lightly brush cauliflower with olive oil, and roast on a greased (or parchment paper lined) baking sheet for about 10 minute; flip and roast another 5-10 minutes, until crisp-tender when fork tested.

Top each steak with a sprinkling of grated cheddar cheese (or cheese of your choice), thinly sliced spring onions, and a dash of salt and pepper.

Return to the oven and roast until cheese melts –about 2-3 minutes more.

Recipe created or adapted by Liz Talley, Urban Graze

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