How to make grilled, pan-fried, air-fried, or roasted cauliflower steaks until tender in the middle and super crispy and caramelized outside + the sauces and dishes to serve them with.

 Ingredients – 1 head of cauliflower – 2 tablespoons of olive oil divided – Salt and pepper to taste – 1 diced yellow onion – 16 oz of sliced mushrooms – 2 teaspoons of fresh chopped sage – 2 teaspoons of fresh chopped thyme – 2 minced garlic cloves – ½ teaspoon of salt – Pepper to taste – 1 can (15 oz) of broth 1 can – 3 tablespoons of flour

Instructions – Preheat the oven to 400 degrees F. – Slice the head of cauliflower into 1 inch thick slices and rub with 1 tablespoon of oil and sprinkle with salt and pepper and bake for 45 minutes. – While the cauliflower is baking, heat the remaining oil in a saucepan and cook the onion until translucent. Add mushrooms and cook until tender.

Instructions – Add sage, thyme, garlic, salt, and pepper and cook until fragrant . – Add broth and flour (one tablespoon at a time). Stir until gravy thickens. – Plate your cauliflower and pour gravy on top.

Recipe Notes: Don’t slice them too thin: Otherwise, they won’t hold together. ¾-inch is as thin as we’d go, but 1—1 ½ inches work best (cooking time will increase the thicker they are). Slice evenly: They need to be the same thickness to cook evenly. Don’t overcrowd them: Cook them in a single layer with space between to allow airflow. This will yield the crispiest, most caramelized results.