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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Serves: 4

So delicious ... nutty, earthy and sweet all in one.


1 large head of cauliflower, outer leaves and bottom stem removed, leaving core intact

1 head of garlic, cut in half horizontally

3 T. + 1/2 t. extra virgin olive oil

1 T. fresh rosemary, chopped

1 t. white truffle oil

Coarse kosher salt

Fresh ground black pepper

2 T. freshly grated Parmesan cheese

1 T. flat leaf parsley, chopped



To Prepare

Preheat oven to 400°.  Place garlic halves on a small piece of foil. Drizzle with 1/2 t. olive oil and a pinch of salt. Wrap loosely and place on middle rack of oven. Roast for 25 minutes.

Meanwhile, prepare cauliflower by vertically slicing 3/4-inch "steaks." Place steaks in one layer on a large oiled sheet pan. Season with salt, pepper and chopped rosemary. Drizzle with 2 T. olive oil. Roast on top rack of oven for 20-25 minutes until soft and golden brown.

Remove roasted garlic from the oven. Garlic should be soft and lightly browned. Allow to cool for a few minutes before removing cloves from their skins.

When cauliflower is done, remove from oven. Drizzle with truffle oil.

To Serve

Transfer cauliflower "steaks" to a platter. Sprinkle with Parmesan, chopped parsley and roasted garlic cloves. Finish with an extra drizzle of olive oil.

Pair with Willamette Valley Pinot Gris.

Eddie's Recipe Tip:

This recipe is perfect as a vegetarian main course or fun as a tapas dish.