You won't get steaks out of the whole head of cauliflower. The most center part of the cauliflower will cut to still be attached as a steak. But that doesn't mean the rest of the cauliflower is to waste. Just roast the remaining cut parts as smaller pieces.
When slicing the head of cauliflower, try to have as much stem included as possible. The stem is what holds the cauliflower into “steaks” or one large slice. You should be able to cut 2 slices that are whole “steaks”.
Servings: 4-6 Servings
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1head(1 )cauliflower(about 2 lbs.-910g) , sliced about 1/2” thick
1/2teaspoon(2.5ml)dried thyme(or herbs of choice)
1/2teaspoon(2.5ml)lemon pepper seasoningor seasoning salt
1/2teaspoon(2.5ml)garlic powder or 3 cloves minced fresh garlic