Over the years, my cauliflower recipes have been some of the most popular. With the 2020 Super Bowl only days away, it seems timely to post a healthy recipe option and a great dish for your vegetarian guests. This is a great way to serve cauliflower, the heat caramelizes and sweetens the cauliflower when it’s roasted. Each head of cauliflower yields two to three thick slices. First cut off the inedible leaves and trim the core, leaving the stem intact. Cut thick slices about 1 1/2-inches thick, which will keep them intact in the high heat. I saved the loose cauliflower florets that fell off as I was cutting into the heads and used them for another dish.
- 2 large heads of cauliflower
- 3 tablespoons extra-vigin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- freshly grated Parmigiano-Reggiano cheese to taste
- chopped fresh basil for garnish
- Pre-heat the oven to 425 degrees F. Remove the outer most leaves of both cauliflower heads. Trim the base to create a flat surface to cut up the cauliflower. Slice the heads into 2-3 thick pieces (about 1 1/2 inches each). Arrange cauliflower slices in a single layer on a rimmed baking sheet and coat both sides with olive oil. Season with salt and pepper.
- Roast the cauliflower steaks, turning once, until the cauliflower is tender and golden, about 25-30 minutes. Remove from the oven and top each cauliflower steak with marinara sauce. Sprinkle with shredded mozzarella cheese and freshly grated parmesan cheese. Switch the oven to broil and cook the cauliflower until the cheese is bubbly and golden in spots, about 3 minutes. Serve with more grated parmesan cheese and fresh basil.