Fun to make, look at and eat. Quick to boot.
1 small to medium head cauliflower, washed
1/4 cup mayonnaise or whole milk Greek yogurt
1 1/2 tablespoons whole grain Dijon-style mustard
1 tablespoons chopped fresh parsley
Preheat oven to 375 degrees
Trim any leaves from the cauliflower and cut off the most fibrous base of the stem/core. Don’t remove the core though. Most of it will get deliciously tender and you need it to keep the “steaks” together. Set the cauliflower upright on a cutting board. Cut the cauliflower in half and then working out to the edges, cut each half into about 1-inch thick slices. Some florets will fall off and that’s fine. Set those aside and saute or roast them after you’ve done the steaks. You’ll probably end up with some steaks the full 1/2 size of the cauliflower and some smaller steaks.
Heat a couple of tablespoon olive oil in a large, heavy skillet over medium-high heat. Place as many steaks as you can fit in one layer in the pan. Sprinkle generously with salt. Cook for about 3 minutes on each side, salting the other side too, until deeply browned. Repeat with remaining cauliflower.
When browned on both sides put the steaks on a sheet pan roast in the oven for for another 5-7 minutes until the cauliflower is tender.
Mix the mayonnaise, mustard and parsley in a small bowl. Serve the steaks hot with the dijonnaise.