• 1 heads cauliflower, 2 clusters maitake mushrooms, or 1 butternut squash 
• 1 stick Culcherd Garlic Butter
• 1 tbsp EVOO
• 2 cloves garlic, crushed
• ¼-½ tsp Himalayan pink salt
• Pepper to taste
  
• 1 sprig fresh rosemary, thyme, or sage

Preheat oven to 400°F.

• Trim outer leaves, and slice cauliflower in half lengthwise through the core.
• Cut a 1 ½ inch steak from each half.
• Save remaining cauliflower for another use.

No prep needed here, the clusters are ready to go!

• Cut the neck off the squash and save for another use. Trim stem, and then peel. 
• Slice squash in half lengthwise, and trim off outer rounded side to create two 1 inch steaks.

• Heat EVOO in a large cast iron pan over medium-high heat. Add steak of your choice and sear for about 5-7 minutes on each side until browned. 
• Transfer to the oven, and cook for another 10 minutes. Until cooked through.
• Once cooked, return to the stove on low heat. Add butter, herbs (rosemary for caulie, thyme for maitake, sage for squash) and garlic.
• Tilt pan towards you so that butter pools on one side. Use a large spoon to baste the steaks with the butter. Do this for about one minute.
• Season with salt and pepper.