adapted from Six Seasons by Joshua McFarland

· 1 Lg. head Cauliflower

· 1 ½ C. dried breadcrumbs

· 1 C. grated (large hole) aged provolone, or feta, or…grated/crumbled

· ½ C. pickled peppers, chopped

· 1/3 C. mixed pitted olives, chopped

· ¼ C. capers

· ¾ C. parsley, chopped

· 1 tsp. lemon zest

1. Heat the oven to 450.

2. Trim the bottom of the cauliflower and slice the cauliflower into ½ inch slabs.

3. Drizzle olive oil on your sheet pans and heat in oven a couple minutes. Remove from the oven, lay steaks down, drizzle top side with olive oil, salt and pepper and roast until tender, about 20 min.

4. While the cauliflower is roasting, make the topping by mixing the breadcrumbs, provolone, peppers, olives, capers, parsley, lemon zest and crumbled cauliflower. Moisten with a bit of olive oil just so it holds together.

5. Take out the baking sheets and put the toppings on the steaks in a thick layer. Return to the oven and roast until lightly browned about 5 minutes.

6. Serve with finely grated cheese if desired.