Serves: 2-4 ? | Prep ⏰: 10-12 min | Cook ⏰: 45-55 min
- 2 medium-sized heads of cauliflower
- 2-3 Tbs EVOO (extra virgin olive oil) or avocado oil
- 1 tsp garlic powder
- ¼ tsp black pepper
- 2 ears of cooked corn on the cob
- ½ small red onion sliced
- 1 small bell pepper, the color of your choice (I prefer orange or yellow)
Cookware: 1 large baking pan with a rack insert + medium-size sauté pan + stockpot to boil corn + cleaver or large knife to cut cauliflower.
Preheat oven to 390 degrees
Cook corn in boiling water for 2-3 minutes. Remove from the heat, drain in a colander and let cool. Then slice corn off the cobb and set aside.
Cut the top of the pepper off, clean out the inside, slice in half lengthwise then cut into strips (you can also use the top of the pepper).
Using a cleaver, cut the bottom stem off the cauliflower so you can easily seat the cauliflower on your cutting board. Then from the top carefully slice the cauliflower (as if it were slicing a loaf of bread) creating “steak” pieces. Lay the cauliflower steaks onto the rack insert of the baking pan.
NOTE: here will be floret crumbles when you cut the steaks that you can place on the rack as well.
Using a medium-size sauté pan, lightly coat the bottom of the pan with 1-2 tablespoons of EVOO or avocado oil. Over a low-medium flame add in the peppers followed by the onions, sprinkle ½ of the garlic powder over the peppers & onions. Allow them to soften for approximately 3-4 minutes. Add in the cooked corn and gently combine the mixture. Turn of the flame.
Drizzle the remaining olive oil over one side of the cauliflower steaks, then turn the steaks over and season with the remaining garlic powder and black pepper. Spoon all the veggies and liquid from the sauté pan over the steaks and onto the rack.
Place baking pan on the middle rack of your oven and cook for approximately 35-45 minutes.