These Cauliflower Steaks with Chermoula Sauce are hearty and delicious. Browned and roasted, then served with a flavorfully spiced sauce, this recipe is too tasty to miss.
Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned.
To store any leftover Cauliflower Steaks with Chermoula Sauce, just place them in an airtight container in the refrigerator once they have cooled. They will stay fresh for about 4-5 days.