1 head cauliflower
1 large fennel bulb, (optional) stalks and fronds removed
2 tablespoons olive oil
freshly ground black pepper
1. Preheat the oven to 375 degrees. Slice the cauliflower as you would cut a loaf of bread, making ½- to ¾-inch slices. Arrange the slices on a slightly oiled baking sheet. Slice the fennel (if using) and arrange on the baking sheet. You may need more than 1 baking sheet. Brush the cut surfaces of the cauliflower and fennel with oil, season lightly with salt and pepper.
2. Roast the vegetable steaks until they are light brown, about 15 minutes, then flip sides and brush with more oil, and return to the oven. Continue to cook until brown and tender, about 15 minutes more. Serve warm with your favorite condiments.