Great recipe, but a couple of pointers for the cauliflower steaks. It's hard to get perfect 'steaks' from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don't saute the minced garlic in the beginning - it will burn and become bitter by the time you're through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top.
Martha Stewart Member
Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.