Crispy Creole Cauliflower Steaks

For the Cauliflower Steaks:

• 1 head fresh cauliflower
• 4-5 tablespoons olive oil
• 3 tablespoons grated Parmesan cheese, plus 1/2 cup additional for coating
• 3-4 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1 tablespoon Flora & Mana Creole Kick Carnival Seasoning
• Fresh chives, chopped (optional, for garnish)
• Lemon wedges (optional, for garnish)

For the Creole Mayo Dip:

• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh chives
• Juice of 1/2 fresh lemon
• 1 teaspoon Flora & Mana Creole Kick Carnival Seasoning

Instructions

1. Preheat the Oven
   Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Prepare the Cauliflower
   Thoroughly wash 1 head of fresh cauliflower under cool running water and pat completely dry with paper towels. Dry cauliflower is key to achieving crispy steaks. Using a sharp knife, carefully slice the cauliflower into thick steaks, approximately 1 to 1.5 inches thick. Try to keep them as intact as possible. Arrange the slices on the prepared baking sheet. Save any broken pieces for cauliflower bites.
3. Make the Oil and Seasoning Mixture
   In a small bowl, combine 4-5 tablespoons olive oil, 3 tablespoons grated Parmesan cheese, 3-4 minced garlic cloves, 1 teaspoon Flora & Mana Creole Kick Carnival Seasoning, and 1/2 teaspoon kosher salt. Whisk everything together until well combined. The mixture should be fragrant and well-combined.
4. Coat the Steaks
   Using a pastry brush or the back of a spoon, brush both sides of each cauliflower steak generously with the oil and seasoning mixture. Make sure every piece is well coated.
5. Add the Parmesan Coating
   Pour 1/2 cup additional grated Parmesan cheese into a shallow bowl. Take one coated cauliflower steak and dip the top side into the Parmesan, pressing gently so it adheres. Place the cheese-coated side down on the prepared baking sheet. Repeat with all remaining steaks. The Parmesan on the bottom will crisp up beautifully during baking.
6. First Bake at High Heat
   Bake at 450°F (230°C) for 5 minutes. This initial high heat creates the initial sear and helps crisp the Parmesan coating.
7. Reduce Heat and Continue Baking
   After 5 minutes, reduce the oven temperature to 425°F (220°C) and continue baking for an additional 15 to 20 minutes, depending on the thickness of your steaks. The cauliflower is done when it's fork-tender inside and the Parmesan coating is golden brown and crispy. Check by piercing with a fork.
8. Make the Creole Mayo Dip
   While the steaks bake, make the dip. In a mini food processor or small blender, combine 1/4 cup mayonnaise, 2 tablespoons chopped fresh chives, juice of 1/2 fresh lemon, and 1 teaspoon Flora & Mana Creole Kick Carnival Seasoning. Blend until smooth and well combined. Taste and adjust the seasoning if necessary. If you don't have a food processor, whisk everything together in a small bowl by hand. Transfer to a serving bowl.
9. Bake the Cauliflower Bites (Optional)
   If you have any broken cauliflower pieces, dip them in the remaining oil and seasoning mixture, then coat with additional Parmesan cheese. Spread them out on the baking sheet alongside the steaks and bake for the same amount of time. These make delicious, crispy cauliflower bites.
10. Serve
    Remove the cauliflower steaks from the oven and arrange on a serving platter with the crispy Parmesan side facing up. Garnish with fresh chopped chives and lemon wedges if desired. Serve hot with the creole mayo dip on the side for dipping. Enjoy immediately while the steaks are still crispy.