This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit. Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from it’s thickest part, a good half inch or a more keeping everything intact resembling a little tree. I decided to roast my “steaks” so I drizzled each side with olive oil, salt, pepper and a sprinkling of romano or parmesan cheese of course!