Roasted Cauliflower Steaks w/ Thyme

I hope you enjoyed #WWHD!!! Michelle at The Gym Bag Diaries has something up her sleeve for us -- and I can't wait to share it with you. In the meantime, I thought I would post what I whipped up this lovely weekend afternoon -- some steak! Wait, where's the steak? Welp, it's ummm -- the cauliflower! Surprise! The "steak" refers to the thick cut you'll make before roasting this bad boy! And when paired with my Easy Soy Sauce Glaze recipe (here) and some fresh thyme -- get ready to be just as satisfied.

Servings: 4

What You'll Need:

• 1 head of cauliflower
• 1 tbsp garlic powder
• 1 pinch of black pepper
• A good knife!
• Cooking Spray/Oven
• OPTIONAL: A drizzle of my Easy Soy Sauce Glaze
• OPTIONAL: A few sprigs of fresh thyme

BTW -- Thanks to my coworker Kelly for the ADORABLE apron!

The Step-by-Step: 

1. Spray a flat oven pan with cooking spray. Turn on oven to 350 degrees F.
2. Being super careful, hold the cauliflower upside down (stem-up.) Holding the stem with your hands, cut the "excess" cauliflower off (put the knife on the right side of the stem and slice down. Repeat on the left, and you'll have gotten all the "excess." The word is in quotes because we'll still roast it, but it won't be a steak.)
3. Position the knife close to the right edge of the stem. Carefully slice (downwards) all the way down until you slice all the way through the cauliflower. Do this until you have 4 whole slices of stem/cauliflower (should look like picture.)
4. Place cauliflower steaks onto pan. Take "excess" cauliflower and place in extra space on the pan.
5. Sprinkle cauliflower with garlic powder and pepper. Spray again with cooking spray.
6. Roast cauliflower for 20 minutes. Turn up heat to 400 degrees F, and cook for another 10 minutes. 
7. Finish cauliflower with 5 minutes at 450 degrees F.
8. Use a spatula to carefully remove steaks from pan and onto plates (if you use your hands, they may break!) 

The cauliflower will be delicious on it's own, but drizzle with glaze if you have it, and serve with a sprig of thyme. With all the vitamin C and antioxidants it provides, I'd say it's "thyme" to get our cauliflower on! (See what I did there?)

xoxo n