Recipe: Roasted Cauliflower Steaks with Cheese, Olives, and Parsley

Oh, my goodness, these were good!  This is another way I used the abundance of cauliflower we got from our CSA this year.  

Original recipe: Cheese Topped Cauliflower Steaks

Roasted Cauliflower Steaks with Cheese, Olives, and Parsley

serves 4

INGREDIENTS:

• 2 medium cauliflower heads, cut into 3/4" thick slices (I got 4 slices per head)
• 1/2 cup ghee, melted
• Salt and black pepper
• 8 slices raclette 
• Cayenne pepper
• For serving:
• 8 slices fresh mozzarella
• 1/4 cup sliced black olives
• 1/4 cup parsley chiffonade (very thinly sliced)

INSTRUCTIONS:

Heat oven to 400F.

Place cauliflower slices on rimmed baking sheet(s), brush both sides with melted ghee, and sprinkle with salt and pepper.

Bake, rotating halfway, until fork tender and lightly browned, about 20 minutes.  

Top each cauliflower steak with a slice of raclette and a sprinkle of cayenne, and bake until golden and bubbly, about another 15 minutes.

Serve, topped with some fresh mozzarella, a few sliced olives, and a sprinkle of parsley.

NOTE: These are good at room temperature, too!