Cauliflower Vegan Cheese Steak

Preheat oven to 375 F.

Rinse cauliflower with water, gently scrubbing to clean it. Pull the leaves off if they’re in the way. Slice the cauliflower into 3/4 inch thick “steaks” (aka slices). Some of my slices broke into smaller pieces and that’s totally okay. Drizzle a few tablespoons of extra virgin olive oil (or coconut oil) onto a rimmed baking sheet. Place the steaks on the sheet and roast in the oven at 375 F for 15 minutes per side. You want them to be fork tender and lightly browned.

Remove from oven and sprinkle salt and pepper over the roasted cauliflower. Top with some Daiya Cheddar Cheese shreds (as much or as little as you want), and some chopped scallions. Roast for a couple more minutes or until the cheese melts. Remove from oven.

Voila! This is best served right out of the oven when the cheese is all warm and gooey. If there are leftovers, I recommend storing them in the fridge in a sealed container.

Inspired by The Forest Feast by Erin Gleeson.