Parmesan Cauliflower Steaks

I still have issues with people on specific diets calling foods something that applies to a different diet.  There is no such thing as a vegetable "tartare" any more than you would call raw meat a "crudité".  Yam toasts are fun and yummy, but they are in no way bread.  And cauliflower or mushroom "steaks" will never convince you you're eating meat.  However, in order to find something on a Google search, you need to call it whatever the common term is.  The texture of these is closer to a slightly overdone piece of white fish.  You don't need a knife to cut it.

I'm still trying to learn to like cauliflower.  It's good for you.  And I'm trying to do it without pouring tons of Velveeta on it.  That's the cheater way of making a vegetable taste good.  A strategic dusting of Parmesan, however, merely enhances the existing taste.

Bon Appetit's version of the recipe states that you only get two good slices out of a cauliflower.  That really depends on the size of the cauliflower and how thick you cut the steaks.  I selected a small one, and the two outside slices did fall apart.  The big ones later on in the spring might have thick enough stems to hold together two outside slices.  Either way, you're going to have edge trimmings.  Those can get tossed into soup or the broth bag.  I was having these with a batch of mushroom farroto, and simply added it to that.

1 large cauliflower
*2 Tb grated parmesan cheese
1/2 tsp chili powder
2 Tb olive oil
salt and pepper

1.  Preheat oven to 400º.  Line a baking sheet with parchment or a silpat.

2.  Trim leaves off head of cauliflower, leaving as much of the stem intact as possible.  Cut in half down the middle, then cut a 1/2" slab off each hemisphere.  If there's enough stem to hold it together, make another 1/2" cut on each outside piece.

3.  Lay slices on sheet pan.  Brush with 1 Tb of the oil.  Dust lightly with salt and pepper.  Bake for 15 minutes, until starting to get browned.

4.  While steaks are baking, stir together parmesan and chili powder.  Remove from oven after the first 15 minutes.  Flip slices, and you'll see a nice darkened bottom.  Brush with remaining tablespoon of oil and sprinkle with cheese mixture.  Bake another 15 minutes, until cheese is browned and crispy.

Difficulty rating  π