Cauliflower Steak with Mushrooms and Mozzarella

Trim the leaves and stem from the cauliflower. Cut the cauliflower into 1-inch thick "steaks" from the center. You should get about 4 steaks. Reserve any florets that break off for another use.

Brush both sides of the cauliflower steaks with olive oil. Season generously with salt and black pepper.

Melt 15g of butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Season with salt and pepper.

Add the remaining 15g of butter to the skillet with the mushrooms. Add the sliced onion and cook until softened and lightly browned, about 5-7 minutes. Season with salt and pepper.

In the same skillet (or a separate one if preferred), sear the cauliflower steaks over medium-high heat for 3-4 minutes per side, until golden brown and slightly tender.

Arrange the seared cauliflower steaks in a baking dish. Top each steak with a generous portion of the mushroom and onion mixture. In a small bowl, mix the Greek yogurt/sour cream with the shredded mozzarella cheese.

Spread the mozzarella and yogurt/sour cream mixture evenly over the mushroom and onion topping on each cauliflower steak.

Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the cheese is melted and bubbly and the cauliflower is tender.

Garnish with fresh herbs if desired. Serve hot.