By no means am I a vegetarian; I gave it a try once, and while I felt great, I am a carnivore at heart. But this dish right here was as satisfying as a piece of perfectly cooked filet. Okay, that's an overstatement, but it is worthy of all this praise. I think I came across this on a menu somewhere; I can't remember where but the idea of it intrigued me. And so last weekend, right as I was going to tackle a head of cauliflower, I was inspired to try making my own cauliflower steak, and am I glad that I did.
Ready in: 20-25 minutes
1 head of cauliflower
1 tablespoon olive oil
1. Using a very sharp knife, cut the stem of the cauliflower to create a flat, even surface. Cut the cauliflower in half, lengthwise, into 3/4-inch "steaks". You're likely to yield two to three decent, sturdy slices; save the rest for soup, puree, crudités, to roast, etc.
2. Heat a large grill pan over medium-high heat. Brush each side of the cauliflower steaks with olive oil and season with salt and pepper. Cook for five to 10 minutes on the first side, carefully flipping it so that the florets don't come apart. Cook the second side for another five to 10 minutes.
3. Remove from the pan and serve with fresh thyme as a garnish.