Cauliflower Steaks with Creamy Curry Sauce

Cut “steaks” out of a head of cauliflower to show off the vegetable to its fullest. Searing and then roasting the thick slabs sweetens and concentrates their flavor, giving them universal appeal. Using the remaining stem and florets to make a creamy sauce prevents waste, and you should have plenty of sauce, perhaps even enough to serve over rice or vegetables the next day.