Serving Size:1 cauliflower steak, 1 cup roasted vegetables, and 1 tablespoon Parmesan cheese each
Roast:25 mins 450°F
Roasted Cauliflower Steaks
Preheat oven to 450 degrees F. In a small bowl stir crushed red pepper into 1 1/2 tablespoons of the oil. Brush about one-third of the oil-red pepper mixture onto the bottom of a 3-quart rectangular baking dish.
Remove leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Place cauliflower head core side down. Cut two 1-inch-thick slices from the center of each cauliflower. (Store the remainder of the head for another use.) Place the four "steaks" in the prepared baking dish; brush with another third of the oil-red pepper mixture.
In a second 3-quart rectangular baking dish toss together zucchini, tomatoes, red onion, garlic, salt, black pepper, and the remaining 1 tablespoon oil.
Place baking dishes side by side in the oven. Roast for 15 minutes. Remove dishes from the oven; carefully turn cauliflower over. Brush with the remaining oil-red pepper mixture. Roast for 10 to 15 minutes more or until cauliflower is crisp-tender. Meanwhile, drizzle balsamic vinegar over the zucchini mixture; stir. Roast for 5 to 10 minutes more or until vegetables are crisp-tender and starting to brown.
To serve, spoon the zucchini mixture over top. Sprinkle with Parmesan cheese.