Roasted Cauliflower Steaks w/ Pickled Peppers & Provolone

One of my favorite cookbooks is Six Seasons by Joshua McFadden. It is not because I reach for it often, but when I have been making the same things on repeat, I can always flip through the appropriate season and change it up. There is just so much information in it, I'll read through a few recipes just to learn.

I got four, pretty thick, "steaks" from my head of cauliflower, but this will vary by size (we need some core for them to stay intact). Look for one at least 1.5 lbs. The popular cheese brand BelGioioso makes a Sharp Provolone but it's not an easy to find cheese, so white cheddar or goat cheddar work too! His original recipe left me with twice as much topping as I needed, so I scaled it down below.

I found Mama Lil's Peppers at Whole Foods specifically (not close to me), but it was worth the trip. Maybe you frequent a market with more specialty items, or could have them brought to you. Any brand of sweet hot pickled peppers is fine, but this is the brand the author mentions. This could be a main with some bread, grain or a great side along with a grilled protein and some simple fresh greens.

Recipe adapted from Six Seasons