Directions
Prepare for Roasting: Preheat your oven to 425°F / 220°C.
Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Slice the Steaks: Trim the outer leaves from the cauliflower and slice off the very bottom of the stem, but keep the core intact. Carefully slice the head from top to bottom into 6 equal, 1-inch thick steaks.
Season and Roast: Arrange the cauliflower steaks in a single layer on the prepared baking sheet.
Drizzle evenly with olive oil and season generously with sea salt and black pepper.
Roast for 15 minutes.
Flip and Finish Roasting: Carefully flip the steaks and continue to roast for another 5 to 10 minutes, until the edges are nicely browned and the centers are fork-tender.
Make the Cheese Sauce: While the cauliflower roasts, combine the heavy cream, shredded cheddar, minced garlic, Dijon mustard, hot sauce, salt, and pepper in a medium saucepan.
Warm over medium heat, stirring constantly until the cheese is fully melted and the sauce is smooth.
Do not let it boil.
Reduce heat to low to keep warm.
Serve and Garnish: Place the roasted cauliflower steaks on a serving platter. Generously spoon the warm cheese sauce over each steak, then top with a sprinkle of crispy bacon and sliced green onions.
Serve immediately.
Don't discard the florets that fall off while slicing!
Toss them with a little oil and seasoning and roast them alongside the steaks for a bonus snack or side.
