Step 1

Pre-heat oven to 425F

Step 2

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to ¾ inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

Step 3

While cauliflower steaks are roasting, make the gremolata.

Step 4

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

Step 5

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.