TODAY SHOW CAULIFLOWER RECIPES

Steps:

• 1. Preheat your oven to 400°F. Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a cutting board. Using a large knife, slice cauliflower into four steaks from the center of cauliflower. Each steak should be approximately a half-inch thick. 2. Place parchment paper on a baking sheet and grease the surface with a teaspoon of olive oil. Arrange the cauliflower steaks on the baking sheet along with any of the broken florets. 3. In a separate bowl, combine the rest of the olive oil, minced garlic, salt, pepper, and all the herbs. Brush the cauliflower slices generously on both sides with this mixture, making sure the oil and herbs cover all the crevices. 4. Roast in the oven for 20 minutes. Flip the cauliflower and bake another 10 minutes until golden brown and cooked through. 5. When the cauliflower steaks are done, remove from oven and transfer to individual serving plates. Season with a generous amount of fresh ground black pepper. 

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter.
• Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well.
• In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan.
• Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.