The “steaks”: Cauliflower steaks can be tricky to fabricate, since only the cross-sections connected to the center cauliflower stem will hold together as cohesive “steaks” once sliced. For best ...

Cut cauliflower in half. Cut one “steak” out of each half of cauliflower using the stem to hold it together. Hopefully you get two out of a head. The rest can be chopped for later use. Blanch your ...

Thick slices of cauliflower doused with olive oil and sprinkled with salt and pepper turn golden and tender in a hot oven. It's a deceptively simple dish with plenty of punch. If you're lucky enough ...