- 12 flat "steaks" sliced from cauliflower florets
- 2 tablespoons EVOO
- Smoked paprika
- Olive tapenade
On a foil-lined baking sheet, brush cauliflower with EVOO and sprinkle with smoked paprika and salt. Roast at 450 degrees until cooked through and caramelized, about 25 minutes. Top each with 1 tsp. olive tapenade.