Gameday Loaded Cauliflower Steaks
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
- 2 large heads cauliflower yields about 4-6 slabs
- olive oil to brush
- garlic powder to season
- salt and pepper
- 4 strips of bacon
- 2 scallions green parts only
- 1 ripe avocado
- 1 cup shredded cheddar cheese
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Trim the cauliflower of any green leaves. Cut the cauliflower into 1” thick slabs, cutting from the top to the bottom (lengthwise.) Place the slabs on the parchment paper and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 35-40 minutes or until fork tender.
Meanwhile, place the bacon in a large skillet over medium-high heat. Cook for 5 minutes, flip, and cook another 5 minutes or until to your preferred crispiness. Transfer to a paper towel lined plate. Crumble.
While bacon and cauliflower cooks, thinly slice the scallion. Peel, pit, and small cube the avocado. Set aside.
Once cauliflower is done roasting, sprinkle each slab with cheese to cover all of the cauliflower, about ¼ cup. Place back in the oven for 5-7 minutes or until melted. Immediately top with crumbled bacon, scallions, and avocado. Serve.