This cauliflower steak proves that fruits and vegetables can be more than a side dish, they can be the star of a meal.
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ingredients
directions
Heat oil in a small pot over medium heat. Add chopped garlic and stir occasionally until the garlic is soft and fragrant. Remove from the heat and add the grated garlic, raisins, capers, pinenuts, chopped lemon and parsley. Season to taste with salt and set aside to cool.
Heat the oven to 350°F. Position the racks in the top and bottom third of the oven.
To prepare the steaks, peel the leaves off of the heads of cauliflower and cut the stem, leaving about ½ inch to 1-inch. Stand the cauliflower up and slice as many 1-inch slabs as you can. Reserve any loose florets for another use.
Using a pastry brush, lightly brush each side of your steaks with oil and season generously with salt. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat until the oil is almost smoking.
Cook the cauliflower steaks in batches, until golden brown, about 2 to 3 minutes per side golden brown. Transfer to a sheet pan (you will need two sheet pans to fit the steaks). Repeat with remaining steaks, adding more oil, as needed.
Transfer to the oven for 7 minutes or until you can easily slide a paring knife into the centre of the cauliflower.
Transfer the cauliflower to a serving platter and spoon the sauce over. Season with flaky salt and lemon zest.