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Why not treat a piece of cauliflower with the care and attention you would give a great cut of steak?? You might not miss the meat. After you make the "steaks, "you will have some leftover cauli crumbs and florets from cutting the steaks; roast them as a side dish, or purée for another meal.
1 cup panko bread crumbs
1 tablespoon butter
½ teaspoon kosher salt
¼ cup finely grated Parmigiano Reggiano cheese
⅛ teaspoon cayenne pepper
1 large head of cauliflower
½ teaspoon kosher salt, plus more to taste
4 tablespoons butter
2 tablespoons vegetable oil
12 sage leaves
5 garlic cloves, smashed
Peel, toss, roast, enjoy.
Let’s bring artie to this party.
Caesar dressing: It's not just for salads anymore.
Simple and full of flavor!
