Recipe from The Vegetable Butcher by Cara Mangini

We received this new book from the publisher this week.  When I saw this recipe, it looked so appetizing, particularly as I love cauliflower, and thought how nice to have a meal that features this delicious veggie as the "main".

1 head Cauliflower

4-5 TB Extra Virgin Olive Oil

Coarse or flaked Sea Salt

Freshly ground Black Pepper

1 cup coarse fresh Breadcrumbs

Red Pepper Romesco Sauce - Loads of simple recipes for this sauce can be found online

Preheat oven to 450 F.  Line a plate with paper towels.  Cut the cauliflower into steaks and carefully transfer them to a rimmed baking sheet.  Brush them evenly on both sides with 2 to 3 TB of olive oil, and season generously all over with salt and pepper.  Roast, turning halfway through cooking, until the steaks are browned on both sides and tender, 20 to 25 minutes.  Meanwhile, heat 2 TB of olive oil in a small skillet over medium heat.  Add the breadcrumbs and cook, stirring often, until they become golden brown and toasted, about 6 minutes.  Sprinkle them with salt and pepper to taste. Transfer them to the lined plate to drain and let them cool completely.  Divide the steaks among plates and top each with a dollop of warm or room-temp Romesco sauce and a sprinkle of toasted breadcrumbs.  Serve immediately with extra Romesco sauce for the table.