I picked up a batch of older Food and Wine magazines from the free pile at my local library, and one of the best recipes I read- was for a thick cut slab of cauliflower- using the whole head and taking the slice from the thickest part- and pan frying it.
The end result was a picture of what looked like a awesome piece of fish. It looked so tasty!
Has anyone tried this, or familiar with this recipe? Hints?