Cauliflower has been cropping up lately on fancy restaurant menus in a variety of interesting preparations. And you may be wondering why (after all, a lot of people are not fans). One reason: With as many vitamins as broccoli plus anti-inflammatory properties, cauliflower has superfood status. Another reason? It's now widely available in pretty (and even more vitamin-intense) shades of purple, orange and green. If your only experience with cauliflower is steamed into tasteless mush or drowned in cheese sauce, try our recipe. Roasting brings out a sweetness that transforms cauliflower so completely it just may become your new favorite veggie.
Roasted Cauliflower Steak
Remove the leaves from a large cauliflower and trim the stem end, leaving core intact. Slice into four 1⁄2-inch steaks, starting in center, through the stem. In a large skillet, heat 1 tbsp oil over medium-high heat and cook cauliflower in batches until golden brown, about 2 minutes per side, adding 1 tbsp oil between batches. Transfer steaks to a large baking sheet and sprinkle with 1⁄2 tsp smoked paprika and salt to taste. Roast at 400° until tender, about 15 minutes.
Photography by: Kate Mathis