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Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

Instead of throwing out the head of cauliflowers, slice straight through the stem to create meaty “steaks” to roast or sear.

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Instead of throwing out the head of cauliflowers, slice straight through the stem to create meaty “steaks” to roast or sear.

Servings
Makes 2 servings.

Ingredients

  • 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
  • Kosher salt
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped Italian parsley (optional)

Preparation

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.

Recipe reprinted from Root-to-Stalk Cooking by Tara Duggan.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g