This vegetarian entrée comes together so easily, especially when using a store-bought olive tapenade and hummus. Serve the steaks individually, or make this a show-stopping side by placing all of them on a large platter. You could add tomatoes when they’re in season.

I listed small cauliflower to get steaks that are easier to move around, but mediums are also fine, your steaks will just be a bit larger, and you’ll likely need to add 10 minutes to the cooking time.