Roasted Cauliflower Steaks With Whipped Feta

Ingredients

For the Cauliflower:

2 heads cauliflower, sliced into 1/2-inch thick slices

3 tablespoons Extra Virgin olive oil

salt and black pepper

1/3 cup pine nuts

2 tablespoons unsalted butter

1/2 cup Italian seasoned panko bread crumbs

1/2 cup fresh parsley, finely chopped

For the Whipped Feta:

1 tablespoon unsalted butter, softened

3/4 cup feta cheese

3/4 cup cream cheese

3 tablespoons extra virgin olive oil

1/4 teaspoon cayenne pepper

Preparation

Preheat the oven to 425 degrees F.

For the cauliflower: Cut off the cauliflower stems. Place heads stem side down and slice into 1/2-inch steaks. Arrange the steaks in a single layer on two baking sheets. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for about 10 minutes. Using a large metal spatula, carefully flip the steaks and continue baking until you begin to see nice golden brown coloration, about an additional 10-15 minutes.

Place the pine nuts in a large sauce pan and place over medium-high heat. Lightly toast the pine nuts until golden brown, about 2 minutes. Add the butter and breadcrumbs and toast for an additional 1-2 minutes while stirring frequently until golden. Remove from the heat and add the parsley. Set aside.

For the Whipped Feta: This can be made while the cauliflower is in the oven. In the bowl of a kitchen mixer, such as a Cusinart fitted with a blade attachment, add the butter, feta cheese, cream cheese, olive oil and cayenne. Mix till smooth.

To serve, place the roasted cauliflower steaks on a large serving platter. Top with the tasted pine-nut-breadcrumb mixture and a side of the whipped feta. Serve hot.