|You can use any sort of cheese you like provided it's sharply flavored and melts easily. Above, we topped the cauliflower with the tangy, salty Italian sheep cheese Crotonese.|
|Cauliflower Cheese Steaks with Brown Rice, Miso-Lentil Gravy and Garden Greens Salad.|
Preheat the oven to 375 degrees F.
You'll start with 1 head of cauliflower, rinsing not necessary. Carefully, praying that it works, slice the cauliflower into large "steaks", 3/4" thick. See the photos above for visual reference but essentially, you're slicing through the cauliflower while it sits flat on your chopping board. Much of the head will fall apart into florets; that's OK, also see above for an idea of what to do with all these crumbled veggie gold.
Still with great care and finesse, transfer the cauliflower steaks to a large baking sheet. Drizzle both sides with olive oil and sprinkle with sea salt and black pepper.
Roast the cauliflower for 15 minutes and then gently flip, with a spatula, and cook for another 15 minutes. Remove from the oven and top each piece with 3-4 T. grated cheese of choice. Return to the oven for another 5 minutes or so, maybe less. The cheese should be thoroughly melted and bubbly, but not burned.
Serve the cauliflower hot or very warm, garnished with sliced scallions and/or chives.