superfitbabe

Ya know, I got some beef with beef. Not necessarily because it’s the flesh of a slaughtered cow that didn’t deserve to die so early, but that’s one reason. Mainly my concern with beef regards the fact that there are SO MANY cuts of it.

• Flank
• Tri-tip
• Rib-eye
• Chuck
• Shank
• Top sirloin
• Sirloin
• Bottom sirloin
• Brisket
• Ribs
• Round
• Loin
• Short plate
• Tenderloin
• Other miscellaneous parts (neck, tongue, knuckles…yes, people do eat these parts)

Complicated, right? Imagine working at a butcher shop. What a cutthroat business to run. But ANYWAYS, you know what I don’t have any drama with? Cauliflower steak. In other words, who needs to cut up a cow, otherwise a sentient being, into fifteen PLUS portions when you can cut up cauliflower knowing that each piece will be the same (and not as complicated, because who needs that anyways?)?

With that being said, I have seen whole roasted cauliflower EVERYWHERE for the looooooongest time. It was only a matter of opportunities where I could attempt it myself. When I did, I could not have been more satisfied with the results. Hearty, smoky, crisp, and so perfectly cooked all around, you will not regret roasting a whole cauliflower for the ultimate comfort food.

;

RECIPE (serves 4 as a side or 1-2 as a meal)

• 1 medium to large cauliflower; around 2 pounds or so
• 1 tsp vegetable broth or oil of choice (I recommend olive oil, avocado oil, or coconut oil)
• 1/4 cup sauce and/or 2-3 tsp spices of choice
• Sesame seeds and Nori strips to garnish
• Leafy greens to accompany

FLAVOR IDEAS

1. Kung Pao (used): 1/4 cup + 1-2 TBSP (to garnish) Kung Pao sauce
2. Curry: 2 TBSP ground curry paste + 1 tsp turmeric

PROCEDURE