Cut 2 or 3 ¾-inch-thick slabs from the center of a head of cauliflower. Sauté with half a lemon (cut side down) over medium-high heat in 2 Tbs. extra-virgin olive oil until golden brown on both sides, 8-10 min. Squeeze the lemon over the cauliflower. Season with a pinch or two of salt.

Photo: Kate Sherwood/CSPI.