It can get a little frustrating when you attend dinner parties and everyone at the table has a juicy slab of steak in front of them, except for the Vegetarian-Elephant-in-the-Room (or in my case, “Flexitarian”). But don’t fret, instead of making a big fuss, you can always bring your own food to parties. It’s not ideal, attending a dinner party and you’re the special case of BYOF (Bring Your Own Food), but it’s a win-win situation for you and the host/hostess. You get to partake in the festivities, eat what you want, the host/hostess can still proceed with their planned menu without feeling a bit resentful having to cater to you, and best of all, other guests are introduced to produce they never knew existed. 🙂 In fact, now I actually make twice as much as I would eat because other dinner guests always end up eating my veggies.
Keep in mind when you’re grocery shopping that organic cauliflower tend to be smaller than their conventionally grown counterparts: 2 organic heads = 1 conventional head.
- organic avocado oil
- 2 heads organic cauliflower ~ washed, cut into 1″ thick slices; reserve the nice outer leaves
- dried organic oregano
- dried organic rosemary
- dried chopped garlic
- sea salt
- freshly ground black pepper
- cayenne peppers
- Preheat oven to 450°F.
- Place your cauliflower head on a cutting board, stem side down. Slice into 1″ slices. The center slices will look the most like steaks while the outer slices will crumble. (If you have a dog, you can feed your furry friend the crumbles at dinner because it’s safe for them to eat these!)
- Lay all your steaks, large fragments of cauliflower that broke off, and the outer leaves on a nonstick cookie sheet.
- Use a silicone brush to even spread a thin layer of avocado oil on the surfaces, then sprinkle with sea salt and desired spices and herbs.
- Flip all the steaks over and repeat step #3.
- Roast each side for 20 minutes, or until they reach the desired golden brown. Monitor your steaks as you may have to reduce or increase roasting time, depending on the stove and elevation.
- Serve with a chutney or balsamic vinaigrette.
NOTE: I love this recipe because it’s super easy and delicious. The only warning I have: if your intestines are not entirely used to brassicas, as illustrated below (photo source: artist unknown), you may want to warn your significant other or light a candle. (Sorry for being gross!) 🙂
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