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Pre-heat oven to 425F
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.
While cauliflower steaks are roasting, make the gremolata.
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.
When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.