American · Main course · 45 min
Steaks de chou-fleur rôtis
Thick planks of cauliflower brushed with a smoky spice oil and roasted at high heat until the edges caramelize and the core turns silky and tender. Cutting straight through the stem keeps each slab in one piece, and a hot sheet pan plus one mid-roast flip gives you deep browning on both sides instead of steamed, pale florets. It is a hearty, knife-and-fork vegan main that comes together with pantry spices in about 45 minutes.
vegangluten-freesheet-pan
