Ingredients

Roasted cauliflower steaks

1 large head of cauliflower (Sidhu Farms)

1/4 cup extra virgin olive oil (Ancient Trees)

2 cloves of garlic, finely minced (Aguilar Farms)

1/2 tsp paprika

1/2 tsp seasoning salt

1/4 tsp black pepper

1/4 cup shredded parmesan cheese

Cooking spray

Mushroom gravy

1/4 cup extra virgin olive oil (Ancient Trees)

8 oz mushrooms sliced

2 cloves of garlic, finely minced (Aguilar Farms)

2 tbls cornstarch

1 cup vegetable broth

1/4 tsp of both salt and black pepper

Directions

Cauliflower steaks

1. Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray. Set it aside.

2. Clean the cauliflower leaving the core intact. Slice 1-inch slices, the core will keep the steaks together while cooking and are also edible. Place on prepared cookie sheet.

3. Mix olive oil, minced garlic salt and pepper. Brush half of the olive oil liberally over cauliflower steaks. Evenly dust each steak with paprika. Place in preheated oven for 10 minutes.

4. Flip steaks over and brush remaining olive oil over the tops. Sprinkle shredded parmesan cheese evenly over the tops of steaks. Place in the oven for an additional 10 minutes or until tender.

5. Serve with mushroom gravy. Optional, serve with green beans (J & E Farms).

Mushroom gravy

1. While cauliflower steaks are roasting in the oven, make the mushroom gravy. In a saucepan, add olive oil, sliced mushrooms and garlic. Cook for about 10 minutes on medium heat.

2. Add cornstarch to mushrooms stirring constantly to remove lumps. Add half of vegetable stock, stirring until well blended. Add the remaining broth. Cook on high until gravy comes to a boil. Add salt and pepper. Reduce to medium heat, stirring often until desired thickness of gravy. Serve with cauliflower steaks. Serves 3 to 4.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”