1/3 cup olive oil
8 cloves garlic, minced
fresh sea salt and fresh ground black pepper
1 large head cauliflower, rinsed, cored, and sliced into 1-inch thick steaks
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Preheat oven to 400 degrees. Combine olive oil with salt, pepper, and garlic. Using pastry brush, brush both sides of cauliflower steaks liberally with mixture and then place on parchment-lined baking sheet. Roast for 30 minutes, then flip and sprinkle with Parmesan. Roast for additional 10 minutes or until cheese is lightly browned and steaks are tender. Sprinkle with fresh parsley before serving.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.