Hearty roasted cauliflower steaks served with a piquant Meyer lemon relish made with shallots and fresh herbs.
Trim the very base of the cauliflower, leaving stem intact. Trim any leaves as well. Using a long, sharp chef’s knife, cut cauliflower into 1/2-inch thick slices.
Roast 20 minutes. Use a large spatula to turn cauliflower steaks, and then roast another 10 - 15 minutes, or until cauliflower is tender and edges have browned nicely.
Toss warm cauliflower with relish and serve. As is, this is a great side or light lunch. Add a little goat cheese or crusty bread for something main dish-worthy.