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Preheat your oven to 400° F. Line a cookie sheet with parchment paper.
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Place the cauliflower steaks + all leftover cauliflower from cutting the steaks on the parchment lined cookie sheet. Space evenly.
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Roast cauliflower for 20 to 30 minutes (until edges are golden brown).
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In a small microwave safe bowl combine the butter and the vinegar.
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Microwave butter and vinegar for 20-30 seconds.
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Pour the butter and vinegar into the jar of a blender and blend for about 30 seconds (until completely emulsified).
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After the cauliflower is done place on a serving platter.
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Sprinkle the cauliflower evenly with the blue cheese crumbles.
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Drizzle the dressing evenly over the cauliflower.
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Serve and EAT!!!