📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that lovely roasty color and texture.
2. Wash and trim your cauliflower: Find a head of cauliflower (about 2 pounds) that looks robust and fresh. Carefully cut the stem off and remove any damaged leaves.
3. Cut into steaks: Using your chef's knife, slice the cauliflower into about 1-inch thick steaks. Try to keep them as even as possible for even cooking. Don't worry if a few are a bit wonky – that’s part of the rustic charm!
4. Prepare the glaze: In a mixing bowl, whisk together 1/2 cup apple cider, 2 tablespoons maple syrup, 1 tablespoon olive oil, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Give it a good whisk until everything is nicely combined.
5. Toss the steaks: Place the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle about half of the glaze over the steaks, making sure to coat both sides evenly. I like to get my hands in there for this part—it's a bit more efficient and fun!
6. Roast!: Pop the baking sheet into your preheated oven and roast for 20-25 minutes, flipping the steaks halfway through. You'll know they're ready when they're tender and slightly browned on the edges.
7. Glaze again: Once the cauliflower steaks are almost done, take them out of the oven and drizzle them with the remaining glaze. Return them to the oven for another 5-7 minutes, or until the glaze is thick and glossy.
8. Serve immediately: These cauliflower steaks are best enjoyed fresh out of the oven! Garnish with fresh herbs like thyme or parsley, if desired, and serve!