📖 Instructions

1. Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving that desirable caramelization on the cauliflower steaks. The oven should be fully heated before you add the cauliflower.
2. Prepare the cauliflower: Remove the outer leaves from the cauliflower head. Trim the bottom so it can stand upright on a cutting board. With a large knife, carefully cut two 1-inch thick 'steaks' from the center of the cauliflower. The outer pieces will likely crumble, but don't discard them! You can roast these florets alongside the steaks for a delightful snack or side.
3. Season the steaks: In a small bowl, whisk together olive oil, minced garlic, dried thyme, salt, and black pepper. Brush this mixture generously over both sides of the cauliflower steaks and the reserved florets, ensuring every nook and cranny is coated. This step is vital for flavor infusion. You want the garlic and thyme to really cling to the cauliflower.
4. Roast the cauliflower: Arrange the seasoned cauliflower steaks and florets on a baking sheet lined with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Roast for 20-25 minutes, flipping the steaks halfway through, until they are tender and golden brown. The edges should be slightly charred, adding a smoky depth to the flavor. If the florets start to brown too quickly, remove them from the oven and set aside.
5. Prepare the balsamic fig jam (if not using store-bought): While the cauliflower is roasting, combine dried figs, balsamic vinegar, water, brown sugar, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and cook for about 15-20 minutes, or until the figs are soft and the sauce has thickened into a jam-like consistency. Stir occasionally to prevent sticking and burning.
6. Assemble and serve: Once the cauliflower steaks are roasted and tender, remove them from the oven and let them rest for a few minutes. Transfer them to serving plates and spoon a generous amount of balsamic fig jam over each steak. Garnish with fresh thyme sprigs or chopped parsley for a pop of color and freshness. Serve immediately and bask in the glorious symphony of flavors.
7. Optional additions: For an extra touch of indulgence, sprinkle crumbled goat cheese or toasted pine nuts over the cauliflower steaks before serving. A drizzle of high-quality olive oil or a squeeze of lemon juice can also elevate the dish. Don't be affraid to experiment with different fresh herbs.