From www.healthyrecipesblogs.com by Vered de Leeuw

Ingredients

• 2 medium size cauliflower heads
• 1/2 tsp back pepper
• 1 tsp of paprika
• 1 tsp of coriander

Special Equipment

• 1 large or 2 smaller shallow baking tray
• Heat resistant parchment paper

Preparation

• Step 1 – Pre-heat oven
• Pre-heat your oven to 220^oC

• Step 2 – Cut the steaks
• Wash the cauliflower heads, remove the outer leaves
• Trim the very bottom of the core, but keep the core intact
• This is the tricky bit: delicately slice each head into 3/4 inch (20mm) thick “steak” slices with a long sharp knife
• Plan on only getting three “steaks” out of every cauliflower head as the outer slices will fall apart as florets (that you can roast together with the steaks)

• Step 3 – Arrange the steaks
• Line the baking tray with parchment paper and spray it with olive oil
• Arrange the steaks in a single layer on the paper in the baking tray. Scatter the florets around them.
• Spray (or paint) the top of the steaks with olive oil and sprinkle them with half the seasoning spices

Cooking

• Put the baking tray(s) in the oven
• Bake the cauliflower pieces for 15 minutes
• Remove tray from oven, and carefully turn the steaks over
• Spray their tops with oil and sprinkle the remainder of the seasoning spices
• Put tray back in oven and bake until browned and fork tender (10-15 minutes)

For the perfect vegetarian meal, combine this as the “meat” together with the kale and mushroom risotto (see other recipe here) as a vegetable (as shown on picture).