GARLIC ROASTED CAULIFLOWER STEAKS WITH PARMESAN, TOASTED WALNUTS AND CHARRED LEMONS
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
2 heads cauliflower, cut into 1/2-inch slices
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
½ cup walnuts, roughly chopped
Preheat oven to 200 degrees or 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary, parsley and lemon.
Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste.
Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway.
Halve the lemon and roast it in a fry pan with olive oil with the walnuts.
To serve, squeeze charred lemon juice over the steaks, then top the steaks with the toasted walnuts.
Serve immediately, sprinkled with Parmesan.