If 3 ingredients constitute a recipe, then here’s a winner for you.
It simply consists of cutting a whole head of cauliflower into 1 or 2 thick slices, cooking them in a skillet in a little oil and finishing them in the oven.
Of course you can complicate it by making a sauce with EVOO, currants, and toasted pine nuts. Or EVOO, garlic and lemon juice, with maybe some Kalamata olives thrown in.
This is just a simple and wonderful way of cooking cauliflower, It is up to you to add the jazz if you like.
Cauliflower Steaks
2 small or 1 large head of cauliflower
3 tablespoons extra virgin olive oil, divided
Sliced green onions, kalamata olives, squirt of lemon juice, dollop of yogurt, for serving, optional
Preheat oven to 400 degrees. Remove only the toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Resting cauliflower on stem, cut out 1 or 2 thick slices, about 1-1/2 inches thick, leaving the stem intact to hold the steak together.
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes,
Transfer skillet to oven. Roast just until stem is tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.
If desired sprinkle with optional topping(s).
Makes 2 servings.
