A cauliflower steak is a great Sunday lunch for me–healthy, crispy, well-matched to any salad. I take a head of cauliflower and slice it into 1-in. thick slices, sear it on the stove with a healthy dose of olive oil and seasoning, and into the oven it goes to finish cooking.
Unfortunately, I only needed one cauliflower slice today, which left me with almost a whole head left.
The solution (and tomorrow’s lunch): Cauliflower Rice. It’s certainly not a lunch on its own, but this refined starch substitute can be the base to many. Read More