Get a large head of cauliflower and as carefully as possible cut the head in half-inch steak size slices. You should get 4-5 slices.

Brush each side with olive oil and delicately place each slice on a sheet pan, lined with parchment paper.

Roast in the oven at 425 until done, about 30 minutes, but check at 20 minutes.

When it’s nearly done, liberally spread a mild Harissa sauce with a pastry brush. Then broil until bubbly and browning.