Cauliflower Steak

 Trimmings

1 head of cauliflower

½ cup of extra-virgin olive oil

1 teaspoon of paprika

½ teaspoon of curry powder

2 garlic cloves, ground

1 teaspoon of cumin seed

¾ teaspoon of fit salt

Recently ground dull pepper

1

Preheat the oven to 400°F.

2

Kill the outside leaves of the cauliflower and trim away the stem end. Balance the head upstanding on its base, and progressively cut 2 thick "steaks" around 1 ½-2 drags across, down the point of convergence of the cauliflower through the middle. (A singular cauliflower head usually contains around 2 extraordinary assessed steaks — save any overabundance florets for another usage, like cauliflower rice.)

3

In a little bowl, combine the olive oil, paprika, curry powder, garlic, cumin, salt, and two or three great wrenches of pepper. Mix well to incorporate.

4

Put steaks on a baking sheet or a cast-iron skillet, and shower with oil mix, warily covering the different sides.

5

Sear the steaks, flipping somewhat through until cauliflower is fragile and becoming splendid brown and new around the edges, close to 15 minutes.

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