1. Cut 1 (2-lb.) head caulif lower into 4 (11/2-inchthick) slices; place on a rimmed baking sheet. Add 1/3 cup unsalted chicken stock, 1 Tbsp. chopped fresh sage, 4 thyme sprigs, 4 crushed garlic cloves, 1/2 tsp. ground fennel seeds, and 1 bay leaf. Cover tightly with foil. Bake at 425°F 15 minutes. Remove and discard foil. Brush cauliflower with 1 Tbsp. olive oil. Bake until browned, about 10 minutes. Carefully flip; brush with 1 Tbsp. olive oil. Bake until browned, about 10 minutes. Place cauliflower on a platter; sprinkle with 1/2 tsp.
kosher salt and 1/4 tsp.
crushed red pepper.
SERVES 4 (serving size: 1 steak) Calories 131; Fat 8g (sat 1g, unsat 7g); Protein 5g; Carb 13g; Fiber 5g; Sugars 4g (added sugars 0g); Sodium 315mg; Calc 7% DV; Potassium 15% DV