|Just out of the oven|
Low fat, low-carb cauliflower steaks--when they're browned in a pan, roasted until tender, and then served with a black-olive relish and roasted tomato sauce--they don't look bad at all, do they? Dare to try them. The black-olive relish makes a great pasta sauce. The leftover florets I cooked, mashed and served as low-carb "mashed potatoes." Truly a versatile vegetable I'll use more often now.