Cauliflower Steaks with Sun-Dried Tomato Cream Sauce

1. Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.

2. Remove and discard any cauliflower leaves; leave the stem intact. Place the cauliflower heads, stem-side down, on a cutting board; slice into 3/4-inch-thick slices. (Some florets will come off as you slice; reserve for another use.) Arrange the slices in a single layer on the prepared baking sheet and brush both sides with 1 tablespoon sun-dried tomato oil. Sprinkle with 1/4 teaspoon each salt and pepper.

3. Roast, turning halfway through, until the cauliflower is tender, about 25 minutes.

4. Meanwhile, heat the remaining 1 tablespoon sun-dried tomato oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring, until softened, 2 to 3 minutes. Stir in sun-dried tomatoes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has reduced by half, about 2 minutes. Reduce heat to medium. Add cream and the remaining 1/4 teaspoon each salt and pepper; simmer, stirring occasionally, until thickened slightly, about 2 minutes. Drizzle the sauce over the roasted cauliflower. Sprinkle with basil (or parsley), if desired.

Equipment

Parchment paper