Serves 4 with leftovers
|2||tablespoons olive oil|
|Salt and black pepper, to taste|
|3||cloves garlic, thinly sliced|
|Grated rind and juice of 1 lemon|
|Pinch of crushed red pepper|
|¼||cup white wine|
|⅓||cup chopped fresh
1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet.
2. Remove leaves and stems from cauliflower heads. Place cauliflowers on the counter, stem ends down. Cut the heads in half through the core. Cut one 2-inch steak from each half. Break outer pieces into small florets.
3. In a large pot fitted with a steamer or a metal rack, steam cauliflower steaks for 10 minutes or until tender when pierced with a skewer. (You will have to do this in batches and replenish the boiling water.) As each one is done, use a wide slotted metal spatula to remove it from the pot and transfer to the baking sheet.
4. Steam the florets for 5 minutes or until tender when pierced with a skewer. Reserve the florets for pasta. You should have about 5 cups.
5. Rub olive oil on both sides of the steaks and sprinkle with salt and black pepper. Roast for 10 minutes. Using the metal spatula, flip steaks and cook for 10 minutes more or until well browned.
6. In a small skillet over medium heat, melt 4 tablespoons of the butter. Add the garlic and cook, stirring, for 2 minutes. Add capers, lemon rind, and red pepper. Cook for 1 minute. Add wine, and cook for 4 minutes or until it reduces slightly.
7. Remove from the heat. Stir in lemon juice, the remaining 2 tablespoons butter, parsley, salt and black pepper. Ladle the sauce over the cauliflower and serve with salad.
Karoline Boehm Goodnick