Repeat this with each cauliflower quarter.
Although you could use fresh garlic, it might burn as the cauliflower roasts. Here’s a trick—grab an extra produce bag from the grocery store and stick your florets in there. Then, drizzle them with oil and sprinkle them salt, pepper, and a little paprika. Shake everything up to evenly coat your florets (without using a bowl!).
As the cauliflower cooks, the tops brown slightly.
Store leftover cauliflower in an airtight container for up to 5 days.
To flavor the cauliflower as it cooks, use chicken or vegetable stock instead of water.
If you’re planning on mashing the cauliflower, cook them until they’re completely soft when you poke them with a fork.
Since you cut away the core, the cauliflower easily breaks into florets on its own. Use a microwave-safe bowl.
You could also cover the bowl with a small microwave-safe plate.
Microwave the cauliflower on full power.
The steam in the bowl is very hot, so lift the lid away from your face. If the cauliflower isn’t as soft as you want, cover the bowl and return it to the microwave. Heat the cauliflower for 1 minute and check it again.
Refrigerate leftover cauliflower in an airtight container for up to 5 days.
Dumping the coals on 1/2 of the grill grate creates a 2-zone fire. This allows you to control the temperature as you grill the cauliflower steaks.
Keep in mind that florets will crumble away as you cut the steaks. Set these aside to use in other recipes.
The olive oil flavors the steaks and prevents them from sticking to the grill.
If you’re using a charcoal grill, put the steaks on the side of the grill that has the hot coals underneath it.
To test how tender the steaks are, stick a paring knife into the center of a steak. If you like the steaks soft, the knife should come out easily. To refrigerate leftover cauliflower steaks, put them in an airtight container and store them for up to 5 days.
