Sage Cauiflower Steaks

Recipe courtesy of New York Times

The recipe comes to us courtesy of Erin Wysocarski, of Redondo Beach, Calif., a 10-year vegan who has grown accustomed to bringing portable food to holiday gatherings.

“Most folks who have never heard the term ‘cauliflower steak’ give a little chuckle,” said Ms. Wysocarski, who writes the Olives for Dinner vegan food blog. “This cauliflower steak tastes good because of the way it’s sliced — it gets a little crispy around the edges (especially if you use a cast iron pan) and stays succulent toward the middle.”

The dish has the added benefit of being portable and easy to reheat.

1 head cauliflower
Kosher salt
Freshly ground pepper
2 leaves sage, finely chopped
1 tablespoon olive oil

Slice the cauliflower through the center, keeping as much intact as possible. Season the “steaks” with salt, freshly ground pepper and sage.
Heat a cast-iron skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden. Serve with vegan gravy, if desired.