Cauliflower T-Bone Steak

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   ["Preheat oven to 350 F.", "Trim ""steaks"" out of the cauliflower by removing a good portion of the outer part where the core does not connect the inner network of cauliflower.", "You should be able to cut off 2-4 steaks depending on the size if the cauliflower.", "Reserve the scrapes for pasta filling, soups or pickles.", "Place ""T-bone"" in a casserole dish with the rest of the ingredients.", "Wrap with foil and roast for 2 hours or until fork-tender.", "Once cooked, remove from liquid.", "Dry the cauliflower well using paper towels.", "Heat a cast-iron pan over medium-high heat, add a splash of olive oil and saute the cauliflower on each side until golden-brown, about 5 minutes.", "Serve with a drizzle of olive oil and a squeeze of lemon.", "(Pictured with sliced chile peppers, edible flowers and a sauce.)"]

* Per serving · 4 servings · Values may vary.

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