Pan-Roasted Cauliflower Steaks with Tomatoes and Capers
My YJ Recipes
Makes 2 servings.
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red chili flakes
1/2 head cauliflower, cut in 1/2-inch-thick slices, leaves reserved
1 cup cherry tomatoes, halved
2 tablespoons capers, drained
1 tablespoon chopped Italian parsley (optional)
1. Heat the olive oil in a large cast-iron frying pan over medium heat. Add the garlic and red chili flakes; swirl until fragrant. Add the cauliflower steaks in a single layer, making sure they are all touching the pan. Season to taste with salt.
2. Cook the steaks without turning until caramelized, about 8 minutes, then flip and cook until browned and tender, another 8 to 10 minutes. During the last few minutes, add the cauliflower leaves, tomatoes, and capers, and cook until the tomatoes and leaves wilt.
More: Learn about root-to-stalk cooking in Humble Root.