That sounds really good! I think I’ll try it for us as DH, a now retired family practice doc, it moving us into plant-based more and more. This evening we had cauliflower gnocchi as a side for our baked fish. Thanks for the recipe!

I love a nice cauliflower steak ... but for the inevitable gout attack

Put in a baking dish, layer or what?

What is the cauliflower-gout connection?

I've never had either...and boy...it looks delicious. Thanks for sharing...

That looks really good! I've grilled cauliflower steaks a few times when I have an abundance from my garden but have never baked them. I prepare them similarly to the way Judy describes.

Cutting cabbage or cauliflower into steaks works up until you get to a part where you are not including any stem. Thereafter the pieces fall apart. Wedges work well and don't fall to pieces.

If you like baked or roasted cauliflower try this: Ottolenghi's Whole Roasted Cauliflower — First year of food

I am always aware of energy use when putting the oven on to bake or roast a single item. So I will usually put in some beetroot or other vegetables to make into other dishes later.

I placed on a sheet pan single and flat

I kept the stem attached and was very good

When I roast cabbage in the oven, I swear I can eat half the head of cabbage, it's soooooooo good!

Thanks for posting this - it is a good reminder.

I'll have to try this. I think I will purée the garlic with the olive oil and some chile de arbol instead of paprika. I'll also add a bit of salt to the olive oil so that it gets spread out evenly.

I generally bake in my toaster oven, except things that will not fit. I am guilty of baking bread in the regular oven by itself, but I generally do not have anything else to bake with it.

I keep envying the people whose oven can turn out something with browning in only 20-30 minutes. Even when this oven was new and correctly calibrated it took longer than that except for things like cakes and cookies with lots of sugar in them.

Most of the pictures of cabbage steaks I have seen did not have the stalk attached this is the first one that was not sliced across the cabbage.

Browning comes from heat, not a specific oven type. If your oven reaches the set temperature, it should function like any other. Get an oven thermometer if you distrust the dial calibration. Being new doesn't insure accuracy. You won't need to have it adjusted if off, just know what setting produces what temperature.

Oil produces browning in an oven. If you want more browning, use a bit more oil and make sure to dry the veggie first. To add a bit more at the end to the top surfaces, turn on the broiler

I did cauliflower. It was good. Judy, introduced me to that bagel seasoning which I got at Trader Joes. Good low carb recipe too.

Once again I found it interesting that someone does not know how oven's work. Simple explanation that can be quickly verified is they will heat until the desired temperature then the heat turns off until it reaches a lower temperature then it warms back up. It is the swings of temperature that can affect how something bakes. Electric ones you might hear a soft click as this happens. Gas a swoosh.

As ovens age this temperature difference can become larger. Depending on the area if the parts can be found, mine although not quite 20 years old cannot, the charge is about what purchasing a new one would cost in this area. When mine dies it goes. I seldom use it except for things that do not need browning.

That 'steak' looks so good!

I'm also curious about the connection between cauliflower and gout.

And IMPE, gas ovens take longer to brown and cook things than electric.

"Once again I found it interesting that someone does not know how oven's work."

I'm familiar enough with how ovens (not oven's) work, both as mechanisms and as cooking equipment. We have two ovens in our kitchen, one's gas and the other electric. We use both regularly year-round, I'm not sure what's more to know.

Cooking is a process of heat and time. Targeted settings and results given in recipes or otherwise are only an approximation. If an item is overcooked, it was because of too much of one or both. And the opposite if when expected to be done as intended, it's not done. So long as the thermostat in an oven is consistent, a miscalibration of the dial (when measured with a thermometer, as I mentioned before) is easily dealt with.

As the heat cycles on and off in my two ovens (same brand), the only indication is a red light. The gas oven doesn't go swoosh and the electric one doesn't click.

"gas ovens take longer to brown and cook things than electric."

As a follow-on to the preceding comment, having and using one of each kind, sometimes at the same time, I can share my experience. If the item inside is simply being cooked by heat, I find no time difference in getting results. Baking salmon or other fish is a good example, or baking meat loaf or lasagna. Or homemade pizza. Similar results from both

A by-product of gas combustion is water vapor. I suspect that the relative humidity inside a gas oven may be a bit higher than inside an electric one. We both consider something to be done cooking when our eyes and a thermometer say so, not when a timer dings. We get comparable results from each. Which we use, when only using one, depends on the space needed, as our gas oven is part of a large range and is rather big, while the electric oven is stand-alone and narrower. Or, we use the gas oven (which vents below and thus into the exhaust hood over the range) when cooking something the odor of which we'd rather not spread through the house. Like fish.