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For the cauliflowers: Slice cauliflowers lengthwise into “steak”-like pieces with 1” thickness. Brush/ drizzle both sides with olive oil. Season with salt and pepper. Bake in a preheated oven for 25-30 minutes until crispy and charred on the outside but soft in the middle.
For the French onions: Slice onions lengthwise. Heat a generous glug of olive oil and/ or melt a knob of butter. Cook the onions until soft and they start to brown. Be careful not to burn them! Stir in balsamic vinegar + pepper
Spoon the caramelised onions over the steaks. Grate your favourite cheese (traditionally gruyere is used, but good ole Amul tastes just as good) on top. Bake again until the cheese has melted … AND DIVE IN.