Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives
Ingredients
4poundcauliflowerfor 10 servings 2 large heads or 3 medium ones
For the roasting mixture:
5clove garlic
3teaspoonfresh thyme
2teaspoonfresh rosemary
2teaspoonfresh sage
10tablespoonavocado oil
1teaspoonKosher saltmore or less to taste
For sprinkling:
½teaspoonfreshly ground black peppermore or less to taste
5tablespoonnutritional yeastor, if you prefer, parmesan
For crispy shallots:
5shallotthinly sliced
8tablespoonavocado oil
Instructions
Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot
Reheating Instructions
Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.