Usually when I roast cauliflower I cut the florets into small pieces, so that everything gets crispy and brown. Sometimes, however, it’s nice to leave them thick and steak-y. The outside gets caramelized and the inside stays tender and juicy. They can take the center of attention on your plate, like a real steak, but they’re equally comfortable sitting off to the side as well. I drizzled them with brown butter, which I’d mixed with fresh rosemary and chopped caraway seeds. Fast and delicious!