Well Donepor Fred Schlatter |
Cauliflower has been having a moment for what seems less like a moment, and more like a permanent image overhaul with every breathless recipe post. The thing is, cauliflower truly is versatile—from buttery purees to deep fried nuggets—it just delivers. Especially at the more robust end of the flavor spectrum, where these rich cauliflower steaks live. Serve with some FILLO’S Sofrito Beans and Grains, a simple salad, and note your skeptical dinner guests’ disbelief.
2-3 cauliflower heads
Extra virgin olive oil
Salt and pepper
Preheat your oven to 400 degrees. Trim any green leaves from each head cauliflower. Using a very sharp or even serrated knife, cut two inch-and-quarter-thick steaks vertically from each head. Save the leftovers for soup. Season each steak with olive oil, salt and pepper. Get a stainless or nonstick pan (or two) hot over medium high heat. You want it hot, but not screaming hot. Add a few swirls of olive oil, and follow immediately with the cauliflower steaks. Sear each side until deeply golden brown, at least four minutes a side. Baste with the hot oil in the pan as you go, adding more if necessary. When the color looks right, transfer the pan(s) to the oven for another four or five minutes—until a knife easily slips in and out of the steaks. Plate, serve.
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