Blackened Cauliflower Steaks

This one comes from "Men's Health" Magazine. I got the recipe from an article called "A Meat Lover's Guide To Vegetables". It was so good even the kids asked for seconds and even thirds. I have shared it with several people and they all agree it is great!! Just gonna copy and paste the recipe, be sure to check the tips area for any subs I made.


BLACKENED CAULIFLOWER STEAKS WITH WORCESTERSHIRE AIOLI




INGREDIENTS:

3 Tbsp mayonnaise
1 clove garlic, minced
Juice of 1/2 lemon
2 tsp Worcestershire sauce
1 large head cauliflower
1/2 Tbsp canola oil, plus more for searing
1 Tbsp blackening seasoning

DIRECTIONS:

1. Preheat the oven to 400°F. To make the aioli, combine the mayo, garlic, lemon juice, and Worcestershire; set aside.
2. Cut away the green leaves from the cauliflower, but leave the stem intact (it will hold the "steaks" together). Cut an inch off opposite sides of the head. Cut four 1/2-inch "steaks" through the stem, brush them with oil, and then sprinkle both sides with the blackening seasoning.
3. Working in batches, heat the oil in a large cast-iron skillet or stainless-steel pan over high heat until it just starts to smoke. Add the "steaks" and sear until blackened on one side, about 1 minute. Flip the cauliflower and place the pan in the oven. Roast until blackened on both sides and just tender in the center, about 10 minutes. Serve the slabs drizzled with aioli.
Makes 4 servings

-TIPS-
-Really look over your cauliflower when you are buying it. You want a really tight head, with little to no give. If the head is loose they wont slice well.

-If it starts to fall apart on you, just continue on and cook them as you had planed. Give those to the kids that don't know how to cut up their food already.

-We didn't drizzle the aioli on we used more like a dipping sauce. Helped with the whole "steak" feeling.

-On some of them we sprinkled on a little cumin, lots of flavor!!